Serves: - 738 +
Ingredients
184½ tsp peppercorns 461¼ cloves 46⅛ tsp cardamom 23 1/16 tsp fenugreek 92¼ tsp fennel 92¼ tbsp cumin seeds 92¼ star anise 46⅛ cinnamon stick 46⅛ tsp nutmeg 23 1/16 tsp ground ginger 92¼ tbsp sweet paprika 92¼ tbsp sumac 69 3/16 tbsp sea salt 2306¼ g ginger, grated 276¾ cloves garlic, crushed 3690 g chopped coriander, stems and leaves 5535 ml lemon juice 11070 ml vegetable oil 276¾ 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:
36900 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 36900 ml chicken stock Cover and roast 4-5 hours until completely tender
5535 g tahini paste 138⅜ tbsp lemon juice 92¼ clove garlic, crushed 92¼ pinch salt 276¾ tbsp water
92¼ pickled red onion 92¼ fresh salad
Name: