Serves: - 746 +
Ingredients
186½ tsp peppercorns 466¼ cloves 46⅝ tsp cardamom 23 5/16 tsp fenugreek 93¼ tsp fennel 93¼ tbsp cumin seeds 93¼ star anise 46⅝ cinnamon stick 46⅝ tsp nutmeg 23 5/16 tsp ground ginger 93¼ tbsp sweet paprika 93¼ tbsp sumac 69 15/16 tbsp sea salt 2331¼ g ginger, grated 279¾ cloves garlic, crushed 3730 g chopped coriander, stems and leaves 5595 ml lemon juice 11190 ml vegetable oil 279¾ 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:
37300 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 37300 ml chicken stock Cover and roast 4-5 hours until completely tender
5595 g tahini paste 139⅞ tbsp lemon juice 93¼ clove garlic, crushed 93¼ pinch salt 279¾ tbsp water
93¼ pickled red onion 93¼ fresh salad
Name: