Serves: - 1010 +
Ingredients
252½ tsp peppercorns 631¼ cloves 63⅛ tsp cardamom 31 9/16 tsp fenugreek 126¼ tsp fennel 126¼ tbsp cumin seeds 126¼ star anise 63⅛ cinnamon stick 63⅛ tsp nutmeg 31 9/16 tsp ground ginger 126¼ tbsp sweet paprika 126¼ tbsp sumac 94 11/16 tbsp sea salt 3156¼ g ginger, grated 378¾ cloves garlic, crushed 5050 g chopped coriander, stems and leaves 7575 ml lemon juice 15150 ml vegetable oil 378¾ 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:
50500 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 50500 ml chicken stock Cover and roast 4-5 hours until completely tender
7575 g tahini paste 189⅜ tbsp lemon juice 126¼ clove garlic, crushed 126¼ pinch salt 378¾ tbsp water
126¼ pickled red onion 126¼ fresh salad
Name: