Serves: - 906 +
Ingredients
226½ tsp peppercorns 566¼ cloves 56⅝ tsp cardamom 28 5/16 tsp fenugreek 113¼ tsp fennel 113¼ tbsp cumin seeds 113¼ star anise 56⅝ cinnamon stick 56⅝ tsp nutmeg 28 5/16 tsp ground ginger 113¼ tbsp sweet paprika 113¼ tbsp sumac 84 15/16 tbsp sea salt 2831¼ g ginger, grated 339¾ cloves garlic, crushed 4530 g chopped coriander, stems and leaves 6795 ml lemon juice 13590 ml vegetable oil 339¾ 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:
45300 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 45300 ml chicken stock Cover and roast 4-5 hours until completely tender
6795 g tahini paste 169⅞ tbsp lemon juice 113¼ clove garlic, crushed 113¼ pinch salt 339¾ tbsp water
113¼ pickled red onion 113¼ fresh salad
Name: