Serves: - 974 +
Ingredients
243½ tsp peppercorns 608¾ cloves 60⅞ tsp cardamom 30 7/16 tsp fenugreek 121¾ tsp fennel 121¾ tbsp cumin seeds 121¾ star anise 60⅞ cinnamon stick 60⅞ tsp nutmeg 30 7/16 tsp ground ginger 121¾ tbsp sweet paprika 121¾ tbsp sumac 91 5/16 tbsp sea salt 3043¾ g ginger, grated 365¼ cloves garlic, crushed 4870 g chopped coriander, stems and leaves 7305 ml lemon juice 14610 ml vegetable oil 365¼ 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:
48700 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 48700 ml chicken stock Cover and roast 4-5 hours until completely tender
7305 g tahini paste 182⅝ tbsp lemon juice 121¾ clove garlic, crushed 121¾ pinch salt 365¼ tbsp water
121¾ pickled red onion 121¾ fresh salad
Name: