Serves: - 1022 +
Ingredients
255½ tsp peppercorns 638¾ cloves 63⅞ tsp cardamom 31 15/16 tsp fenugreek 127¾ tsp fennel 127¾ tbsp cumin seeds 127¾ star anise 63⅞ cinnamon stick 63⅞ tsp nutmeg 31 15/16 tsp ground ginger 127¾ tbsp sweet paprika 127¾ tbsp sumac 95 13/16 tbsp sea salt 3193¾ g ginger, grated 383¼ cloves garlic, crushed 5110 g chopped coriander, stems and leaves 7665 ml lemon juice 15330 ml vegetable oil 383¼ 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:
51100 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 51100 ml chicken stock Cover and roast 4-5 hours until completely tender
7665 g tahini paste 191⅝ tbsp lemon juice 127¾ clove garlic, crushed 127¾ pinch salt 383¼ tbsp water
127¾ pickled red onion 127¾ fresh salad
Name: