Serves: - 1002 +
Ingredients
250½ tsp peppercorns 626¼ cloves 62⅝ tsp cardamom 31 5/16 tsp fenugreek 125¼ tsp fennel 125¼ tbsp cumin seeds 125¼ star anise 62⅝ cinnamon stick 62⅝ tsp nutmeg 31 5/16 tsp ground ginger 125¼ tbsp sweet paprika 125¼ tbsp sumac 93 15/16 tbsp sea salt 3131¼ g ginger, grated 375¾ cloves garlic, crushed 5010 g chopped coriander, stems and leaves 7515 ml lemon juice 15030 ml vegetable oil 375¾ 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:
50100 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 50100 ml chicken stock Cover and roast 4-5 hours until completely tender
7515 g tahini paste 187⅞ tbsp lemon juice 125¼ clove garlic, crushed 125¼ pinch salt 375¾ tbsp water
125¼ pickled red onion 125¼ fresh salad
Name: