Serves: - 774 +
Ingredients
193½ tsp peppercorns 483¾ cloves 48⅜ tsp cardamom 24 3/16 tsp fenugreek 96¾ tsp fennel 96¾ tbsp cumin seeds 96¾ star anise 48⅜ cinnamon stick 48⅜ tsp nutmeg 24 3/16 tsp ground ginger 96¾ tbsp sweet paprika 96¾ tbsp sumac 72 9/16 tbsp sea salt 2418¾ g ginger, grated 290¼ cloves garlic, crushed 3870 g chopped coriander, stems and leaves 5805 ml lemon juice 11610 ml vegetable oil 290¼ 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:
38700 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 38700 ml chicken stock Cover and roast 4-5 hours until completely tender
5805 g tahini paste 145⅛ tbsp lemon juice 96¾ clove garlic, crushed 96¾ pinch salt 290¼ tbsp water
96¾ pickled red onion 96¾ fresh salad
Name: