Serves: - 1006 +
Ingredients
251½ tsp peppercorns 628¾ cloves 62⅞ tsp cardamom 31 7/16 tsp fenugreek 125¾ tsp fennel 125¾ tbsp cumin seeds 125¾ star anise 62⅞ cinnamon stick 62⅞ tsp nutmeg 31 7/16 tsp ground ginger 125¾ tbsp sweet paprika 125¾ tbsp sumac 94 5/16 tbsp sea salt 3143¾ g ginger, grated 377¼ cloves garlic, crushed 5030 g chopped coriander, stems and leaves 7545 ml lemon juice 15090 ml vegetable oil 377¼ 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:
50300 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 50300 ml chicken stock Cover and roast 4-5 hours until completely tender
7545 g tahini paste 188⅝ tbsp lemon juice 125¾ clove garlic, crushed 125¾ pinch salt 377¼ tbsp water
125¾ pickled red onion 125¾ fresh salad
Name: