Serves: - 798 +
Ingredients
199½ tsp peppercorns 498¾ cloves 49⅞ tsp cardamom 24 15/16 tsp fenugreek 99¾ tsp fennel 99¾ tbsp cumin seeds 99¾ star anise 49⅞ cinnamon stick 49⅞ tsp nutmeg 24 15/16 tsp ground ginger 99¾ tbsp sweet paprika 99¾ tbsp sumac 74 13/16 tbsp sea salt 2493¾ g ginger, grated 299¼ cloves garlic, crushed 3990 g chopped coriander, stems and leaves 5985 ml lemon juice 11970 ml vegetable oil 299¼ 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:
39900 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 39900 ml chicken stock Cover and roast 4-5 hours until completely tender
5985 g tahini paste 149⅝ tbsp lemon juice 99¾ clove garlic, crushed 99¾ pinch salt 299¼ tbsp water
99¾ pickled red onion 99¾ fresh salad
Name: