Serves: - 994 +
Ingredients
248½ tsp peppercorns 621¼ cloves 62⅛ tsp cardamom 31 1/16 tsp fenugreek 124¼ tsp fennel 124¼ tbsp cumin seeds 124¼ star anise 62⅛ cinnamon stick 62⅛ tsp nutmeg 31 1/16 tsp ground ginger 124¼ tbsp sweet paprika 124¼ tbsp sumac 93 3/16 tbsp sea salt 3106¼ g ginger, grated 372¾ cloves garlic, crushed 4970 g chopped coriander, stems and leaves 7455 ml lemon juice 14910 ml vegetable oil 372¾ 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:
49700 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 49700 ml chicken stock Cover and roast 4-5 hours until completely tender
7455 g tahini paste 186⅜ tbsp lemon juice 124¼ clove garlic, crushed 124¼ pinch salt 372¾ tbsp water
124¼ pickled red onion 124¼ fresh salad
Name: