Serves: - 782 +
Ingredients
195½ tsp peppercorns 488¾ cloves 48⅞ tsp cardamom 24 7/16 tsp fenugreek 97¾ tsp fennel 97¾ tbsp cumin seeds 97¾ star anise 48⅞ cinnamon stick 48⅞ tsp nutmeg 24 7/16 tsp ground ginger 97¾ tbsp sweet paprika 97¾ tbsp sumac 73 5/16 tbsp sea salt 2443¾ g ginger, grated 293¼ cloves garlic, crushed 3910 g chopped coriander, stems and leaves 5865 ml lemon juice 11730 ml vegetable oil 293¼ 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:
39100 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 39100 ml chicken stock Cover and roast 4-5 hours until completely tender
5865 g tahini paste 146⅝ tbsp lemon juice 97¾ clove garlic, crushed 97¾ pinch salt 293¼ tbsp water
97¾ pickled red onion 97¾ fresh salad
Name: