Serves: - 766 +
Ingredients
191½ tsp peppercorns 478¾ cloves 47⅞ tsp cardamom 23 15/16 tsp fenugreek 95¾ tsp fennel 95¾ tbsp cumin seeds 95¾ star anise 47⅞ cinnamon stick 47⅞ tsp nutmeg 23 15/16 tsp ground ginger 95¾ tbsp sweet paprika 95¾ tbsp sumac 71 13/16 tbsp sea salt 2393¾ g ginger, grated 287¼ cloves garlic, crushed 3830 g chopped coriander, stems and leaves 5745 ml lemon juice 11490 ml vegetable oil 287¼ 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:
38300 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 38300 ml chicken stock Cover and roast 4-5 hours until completely tender
5745 g tahini paste 143⅝ tbsp lemon juice 95¾ clove garlic, crushed 95¾ pinch salt 287¼ tbsp water
95¾ pickled red onion 95¾ fresh salad
Name: