Serves: - 954 +
Ingredients
238½ tsp peppercorns 596¼ cloves 59⅝ tsp cardamom 29 13/16 tsp fenugreek 119¼ tsp fennel 119¼ tbsp cumin seeds 119¼ star anise 59⅝ cinnamon stick 59⅝ tsp nutmeg 29 13/16 tsp ground ginger 119¼ tbsp sweet paprika 119¼ tbsp sumac 89 7/16 tbsp sea salt 2981¼ g ginger, grated 357¾ cloves garlic, crushed 4770 g chopped coriander, stems and leaves 7155 ml lemon juice 14310 ml vegetable oil 357¾ 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:
47700 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 47700 ml chicken stock Cover and roast 4-5 hours until completely tender
7155 g tahini paste 178⅞ tbsp lemon juice 119¼ clove garlic, crushed 119¼ pinch salt 357¾ tbsp water
119¼ pickled red onion 119¼ fresh salad
Name: