Serves: - 762 +
Ingredients
190½ tsp peppercorns 476¼ cloves 47⅝ tsp cardamom 23 13/16 tsp fenugreek 95¼ tsp fennel 95¼ tbsp cumin seeds 95¼ star anise 47⅝ cinnamon stick 47⅝ tsp nutmeg 23 13/16 tsp ground ginger 95¼ tbsp sweet paprika 95¼ tbsp sumac 71 7/16 tbsp sea salt 2381¼ g ginger, grated 285¾ cloves garlic, crushed 3810 g chopped coriander, stems and leaves 5715 ml lemon juice 11430 ml vegetable oil 285¾ 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:
38100 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 38100 ml chicken stock Cover and roast 4-5 hours until completely tender
5715 g tahini paste 142⅞ tbsp lemon juice 95¼ clove garlic, crushed 95¼ pinch salt 285¾ tbsp water
95¼ pickled red onion 95¼ fresh salad
Name: