Serves: - 898 +
Ingredients
224½ tsp peppercorns 561¼ cloves 56⅛ tsp cardamom 28 1/16 tsp fenugreek 112¼ tsp fennel 112¼ tbsp cumin seeds 112¼ star anise 56⅛ cinnamon stick 56⅛ tsp nutmeg 28 1/16 tsp ground ginger 112¼ tbsp sweet paprika 112¼ tbsp sumac 84 3/16 tbsp sea salt 2806¼ g ginger, grated 336¾ cloves garlic, crushed 4490 g chopped coriander, stems and leaves 6735 ml lemon juice 13470 ml vegetable oil 336¾ 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:
44900 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 44900 ml chicken stock Cover and roast 4-5 hours until completely tender
6735 g tahini paste 168⅜ tbsp lemon juice 112¼ clove garlic, crushed 112¼ pinch salt 336¾ tbsp water
112¼ pickled red onion 112¼ fresh salad
Name: