Serves: - 1014 +
Ingredients
253½ tsp peppercorns 633¾ cloves 63⅜ tsp cardamom 31 11/16 tsp fenugreek 126¾ tsp fennel 126¾ tbsp cumin seeds 126¾ star anise 63⅜ cinnamon stick 63⅜ tsp nutmeg 31 11/16 tsp ground ginger 126¾ tbsp sweet paprika 126¾ tbsp sumac 95 1/16 tbsp sea salt 3168¾ g ginger, grated 380¼ cloves garlic, crushed 5070 g chopped coriander, stems and leaves 7605 ml lemon juice 15210 ml vegetable oil 380¼ 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:
50700 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 50700 ml chicken stock Cover and roast 4-5 hours until completely tender
7605 g tahini paste 190⅛ tbsp lemon juice 126¾ clove garlic, crushed 126¾ pinch salt 380¼ tbsp water
126¾ pickled red onion 126¾ fresh salad
Name: