Serves: - 1030 +
Ingredients
257½ tsp peppercorns 643¾ cloves 64⅜ tsp cardamom 32 3/16 tsp fenugreek 128¾ tsp fennel 128¾ tbsp cumin seeds 128¾ star anise 64⅜ cinnamon stick 64⅜ tsp nutmeg 32 3/16 tsp ground ginger 128¾ tbsp sweet paprika 128¾ tbsp sumac 96 9/16 tbsp sea salt 3218¾ g ginger, grated 386¼ cloves garlic, crushed 5150 g chopped coriander, stems and leaves 7725 ml lemon juice 15450 ml vegetable oil 386¼ 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:
51500 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 51500 ml chicken stock Cover and roast 4-5 hours until completely tender
7725 g tahini paste 193⅛ tbsp lemon juice 128¾ clove garlic, crushed 128¾ pinch salt 386¼ tbsp water
128¾ pickled red onion 128¾ fresh salad
Name: