Serves: - 694 +
Ingredients
173½ tsp peppercorns 433¾ cloves 43⅜ tsp cardamom 21 11/16 tsp fenugreek 86¾ tsp fennel 86¾ tbsp cumin seeds 86¾ star anise 43⅜ cinnamon stick 43⅜ tsp nutmeg 21 11/16 tsp ground ginger 86¾ tbsp sweet paprika 86¾ tbsp sumac 65 1/16 tbsp sea salt 2168¾ g ginger, grated 260¼ cloves garlic, crushed 3470 g chopped coriander, stems and leaves 5205 ml lemon juice 10410 ml vegetable oil 260¼ kg lamb shoulder
Method
Toast and grind any whole spices Blend everything Slice grooves into lamb Rub marinade generously into lamb shoulder
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
34700 ml chicken stock
Preheat oven to 140 fan In large roasting tin or Dutch oven place marinated lamb on small riser grating Roast 30 minutes Add 34700 ml chicken stock Cover and roast 4-5 hours until completely tender
5205 g tahini paste 130⅛ tbsp lemon juice 86¾ clove garlic, crushed 86¾ pinch salt 260¼ tbsp water
86¾ pickled red onion 86¾ fresh salad
Name: