Serves: - 734 +
Ingredients
183½ tsp peppercorns 458¾ cloves 45⅞ tsp cardamom 22 15/16 tsp fenugreek 91¾ tsp fennel 91¾ tbsp cumin seeds 91¾ star anise 45⅞ cinnamon stick 45⅞ tsp nutmeg 22 15/16 tsp ground ginger 91¾ tbsp sweet paprika 91¾ tbsp sumac 68 13/16 tbsp sea salt 2293¾ g ginger, grated 275¼ cloves garlic, crushed 3670 g chopped coriander, stems and leaves 5505 ml lemon juice 11010 ml vegetable oil 275¼ 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:
36700 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 36700 ml chicken stock Cover and roast 4-5 hours until completely tender
5505 g tahini paste 137⅝ tbsp lemon juice 91¾ clove garlic, crushed 91¾ pinch salt 275¼ tbsp water
91¾ pickled red onion 91¾ fresh salad
Name: