Serves: - 1018 +
Ingredients
254½ tsp peppercorns 636¼ cloves 63⅝ tsp cardamom 31 13/16 tsp fenugreek 127¼ tsp fennel 127¼ tbsp cumin seeds 127¼ star anise 63⅝ cinnamon stick 63⅝ tsp nutmeg 31 13/16 tsp ground ginger 127¼ tbsp sweet paprika 127¼ tbsp sumac 95 7/16 tbsp sea salt 3181¼ g ginger, grated 381¾ cloves garlic, crushed 5090 g chopped coriander, stems and leaves 7635 ml lemon juice 15270 ml vegetable oil 381¾ 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:
50900 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 50900 ml chicken stock Cover and roast 4-5 hours until completely tender
7635 g tahini paste 190⅞ tbsp lemon juice 127¼ clove garlic, crushed 127¼ pinch salt 381¾ tbsp water
127¼ pickled red onion 127¼ fresh salad
Name: