Serves: - 946 +
Ingredients
236½ tsp peppercorns 591¼ cloves 59⅛ tsp cardamom 29 9/16 tsp fenugreek 118¼ tsp fennel 118¼ tbsp cumin seeds 118¼ star anise 59⅛ cinnamon stick 59⅛ tsp nutmeg 29 9/16 tsp ground ginger 118¼ tbsp sweet paprika 118¼ tbsp sumac 88 11/16 tbsp sea salt 2956¼ g ginger, grated 354¾ cloves garlic, crushed 4730 g chopped coriander, stems and leaves 7095 ml lemon juice 14190 ml vegetable oil 354¾ 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:
47300 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 47300 ml chicken stock Cover and roast 4-5 hours until completely tender
7095 g tahini paste 177⅜ tbsp lemon juice 118¼ clove garlic, crushed 118¼ pinch salt 354¾ tbsp water
118¼ pickled red onion 118¼ fresh salad
Name: