Serves: - 698 +
Ingredients
174½ tsp peppercorns 436¼ cloves 43⅝ tsp cardamom 21 13/16 tsp fenugreek 87¼ tsp fennel 87¼ tbsp cumin seeds 87¼ star anise 43⅝ cinnamon stick 43⅝ tsp nutmeg 21 13/16 tsp ground ginger 87¼ tbsp sweet paprika 87¼ tbsp sumac 65 7/16 tbsp sea salt 2181¼ g ginger, grated 261¾ cloves garlic, crushed 3490 g chopped coriander, stems and leaves 5235 ml lemon juice 10470 ml vegetable oil 261¾ 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:
34900 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 34900 ml chicken stock Cover and roast 4-5 hours until completely tender
5235 g tahini paste 130⅞ tbsp lemon juice 87¼ clove garlic, crushed 87¼ pinch salt 261¾ tbsp water
87¼ pickled red onion 87¼ fresh salad
Name: