Serves: - 986 +
Ingredients
246½ tsp peppercorns 616¼ cloves 61⅝ tsp cardamom 30 13/16 tsp fenugreek 123¼ tsp fennel 123¼ tbsp cumin seeds 123¼ star anise 61⅝ cinnamon stick 61⅝ tsp nutmeg 30 13/16 tsp ground ginger 123¼ tbsp sweet paprika 123¼ tbsp sumac 92 7/16 tbsp sea salt 3081¼ g ginger, grated 369¾ cloves garlic, crushed 4930 g chopped coriander, stems and leaves 7395 ml lemon juice 14790 ml vegetable oil 369¾ 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:
49300 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 49300 ml chicken stock Cover and roast 4-5 hours until completely tender
7395 g tahini paste 184⅞ tbsp lemon juice 123¼ clove garlic, crushed 123¼ pinch salt 369¾ tbsp water
123¼ pickled red onion 123¼ fresh salad
Name: