Serves: - 938 +
Ingredients
234½ tsp peppercorns 586¼ cloves 58⅝ tsp cardamom 29 5/16 tsp fenugreek 117¼ tsp fennel 117¼ tbsp cumin seeds 117¼ star anise 58⅝ cinnamon stick 58⅝ tsp nutmeg 29 5/16 tsp ground ginger 117¼ tbsp sweet paprika 117¼ tbsp sumac 87 15/16 tbsp sea salt 2931¼ g ginger, grated 351¾ cloves garlic, crushed 4690 g chopped coriander, stems and leaves 7035 ml lemon juice 14070 ml vegetable oil 351¾ 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:
46900 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 46900 ml chicken stock Cover and roast 4-5 hours until completely tender
7035 g tahini paste 175⅞ tbsp lemon juice 117¼ clove garlic, crushed 117¼ pinch salt 351¾ tbsp water
117¼ pickled red onion 117¼ fresh salad
Name: