Serves: - 754 +
Ingredients
188½ tsp peppercorns 471¼ cloves 47⅛ tsp cardamom 23 9/16 tsp fenugreek 94¼ tsp fennel 94¼ tbsp cumin seeds 94¼ star anise 47⅛ cinnamon stick 47⅛ tsp nutmeg 23 9/16 tsp ground ginger 94¼ tbsp sweet paprika 94¼ tbsp sumac 70 11/16 tbsp sea salt 2356¼ g ginger, grated 282¾ cloves garlic, crushed 3770 g chopped coriander, stems and leaves 5655 ml lemon juice 11310 ml vegetable oil 282¾ 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:
37700 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 37700 ml chicken stock Cover and roast 4-5 hours until completely tender
5655 g tahini paste 141⅜ tbsp lemon juice 94¼ clove garlic, crushed 94¼ pinch salt 282¾ tbsp water
94¼ pickled red onion 94¼ fresh salad
Name: