Serves: - 890 +
Ingredients
222½ tsp peppercorns 556¼ cloves 55⅝ tsp cardamom 27 13/16 tsp fenugreek 111¼ tsp fennel 111¼ tbsp cumin seeds 111¼ star anise 55⅝ cinnamon stick 55⅝ tsp nutmeg 27 13/16 tsp ground ginger 111¼ tbsp sweet paprika 111¼ tbsp sumac 83 7/16 tbsp sea salt 2781¼ g ginger, grated 333¾ cloves garlic, crushed 4450 g chopped coriander, stems and leaves 6675 ml lemon juice 13350 ml vegetable oil 333¾ 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:
44500 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 44500 ml chicken stock Cover and roast 4-5 hours until completely tender
6675 g tahini paste 166⅞ tbsp lemon juice 111¼ clove garlic, crushed 111¼ pinch salt 333¾ tbsp water
111¼ pickled red onion 111¼ fresh salad
Name: