Serves: - 794 +
Ingredients
198½ tsp peppercorns 496¼ cloves 49⅝ tsp cardamom 24 13/16 tsp fenugreek 99¼ tsp fennel 99¼ tbsp cumin seeds 99¼ star anise 49⅝ cinnamon stick 49⅝ tsp nutmeg 24 13/16 tsp ground ginger 99¼ tbsp sweet paprika 99¼ tbsp sumac 74 7/16 tbsp sea salt 2481¼ g ginger, grated 297¾ cloves garlic, crushed 3970 g chopped coriander, stems and leaves 5955 ml lemon juice 11910 ml vegetable oil 297¾ 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:
39700 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 39700 ml chicken stock Cover and roast 4-5 hours until completely tender
5955 g tahini paste 148⅞ tbsp lemon juice 99¼ clove garlic, crushed 99¼ pinch salt 297¾ tbsp water
99¼ pickled red onion 99¼ fresh salad
Name: