Serves: - 834 +
Ingredients
208½ tsp peppercorns 521¼ cloves 52⅛ tsp cardamom 26 1/16 tsp fenugreek 104¼ tsp fennel 104¼ tbsp cumin seeds 104¼ star anise 52⅛ cinnamon stick 52⅛ tsp nutmeg 26 1/16 tsp ground ginger 104¼ tbsp sweet paprika 104¼ tbsp sumac 78 3/16 tbsp sea salt 2606¼ g ginger, grated 312¾ cloves garlic, crushed 4170 g chopped coriander, stems and leaves 6255 ml lemon juice 12510 ml vegetable oil 312¾ 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:
41700 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 41700 ml chicken stock Cover and roast 4-5 hours until completely tender
6255 g tahini paste 156⅜ tbsp lemon juice 104¼ clove garlic, crushed 104¼ pinch salt 312¾ tbsp water
104¼ pickled red onion 104¼ fresh salad
Name: