Serves: - 858 +
Ingredients
214½ tsp peppercorns 536¼ cloves 53⅝ tsp cardamom 26 13/16 tsp fenugreek 107¼ tsp fennel 107¼ tbsp cumin seeds 107¼ star anise 53⅝ cinnamon stick 53⅝ tsp nutmeg 26 13/16 tsp ground ginger 107¼ tbsp sweet paprika 107¼ tbsp sumac 80 7/16 tbsp sea salt 2681¼ g ginger, grated 321¾ cloves garlic, crushed 4290 g chopped coriander, stems and leaves 6435 ml lemon juice 12870 ml vegetable oil 321¾ 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:
42900 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 42900 ml chicken stock Cover and roast 4-5 hours until completely tender
6435 g tahini paste 160⅞ tbsp lemon juice 107¼ clove garlic, crushed 107¼ pinch salt 321¾ tbsp water
107¼ pickled red onion 107¼ fresh salad
Name: