Serves: - 1054 +
Ingredients
263½ tsp peppercorns 658¾ cloves 65⅞ tsp cardamom 32 15/16 tsp fenugreek 131¾ tsp fennel 131¾ tbsp cumin seeds 131¾ star anise 65⅞ cinnamon stick 65⅞ tsp nutmeg 32 15/16 tsp ground ginger 131¾ tbsp sweet paprika 131¾ tbsp sumac 98 13/16 tbsp sea salt 3293¾ g ginger, grated 395¼ cloves garlic, crushed 5270 g chopped coriander, stems and leaves 7905 ml lemon juice 15810 ml vegetable oil 395¼ 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:
52700 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 52700 ml chicken stock Cover and roast 4-5 hours until completely tender
7905 g tahini paste 197⅝ tbsp lemon juice 131¾ clove garlic, crushed 131¾ pinch salt 395¼ tbsp water
131¾ pickled red onion 131¾ fresh salad
Name: