Serves: - 842 +
Ingredients
210½ tsp peppercorns 526¼ cloves 52⅝ tsp cardamom 26 5/16 tsp fenugreek 105¼ tsp fennel 105¼ tbsp cumin seeds 105¼ star anise 52⅝ cinnamon stick 52⅝ tsp nutmeg 26 5/16 tsp ground ginger 105¼ tbsp sweet paprika 105¼ tbsp sumac 78 15/16 tbsp sea salt 2631¼ g ginger, grated 315¾ cloves garlic, crushed 4210 g chopped coriander, stems and leaves 6315 ml lemon juice 12630 ml vegetable oil 315¾ 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:
42100 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 42100 ml chicken stock Cover and roast 4-5 hours until completely tender
6315 g tahini paste 157⅞ tbsp lemon juice 105¼ clove garlic, crushed 105¼ pinch salt 315¾ tbsp water
105¼ pickled red onion 105¼ fresh salad
Name: