Serves: - 758 +
Ingredients
189½ tsp peppercorns 473¾ cloves 47⅜ tsp cardamom 23 11/16 tsp fenugreek 94¾ tsp fennel 94¾ tbsp cumin seeds 94¾ star anise 47⅜ cinnamon stick 47⅜ tsp nutmeg 23 11/16 tsp ground ginger 94¾ tbsp sweet paprika 94¾ tbsp sumac 71 1/16 tbsp sea salt 2368¾ g ginger, grated 284¼ cloves garlic, crushed 3790 g chopped coriander, stems and leaves 5685 ml lemon juice 11370 ml vegetable oil 284¼ 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:
37900 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 37900 ml chicken stock Cover and roast 4-5 hours until completely tender
5685 g tahini paste 142⅛ tbsp lemon juice 94¾ clove garlic, crushed 94¾ pinch salt 284¼ tbsp water
94¾ pickled red onion 94¾ fresh salad
Name: