Serves: - 706 +
Ingredients
176½ tsp peppercorns 441¼ cloves 44⅛ tsp cardamom 22 1/16 tsp fenugreek 88¼ tsp fennel 88¼ tbsp cumin seeds 88¼ star anise 44⅛ cinnamon stick 44⅛ tsp nutmeg 22 1/16 tsp ground ginger 88¼ tbsp sweet paprika 88¼ tbsp sumac 66 3/16 tbsp sea salt 2206¼ g ginger, grated 264¾ cloves garlic, crushed 3530 g chopped coriander, stems and leaves 5295 ml lemon juice 10590 ml vegetable oil 264¾ 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:
35300 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 35300 ml chicken stock Cover and roast 4-5 hours until completely tender
5295 g tahini paste 132⅜ tbsp lemon juice 88¼ clove garlic, crushed 88¼ pinch salt 264¾ tbsp water
88¼ pickled red onion 88¼ fresh salad
Name: