Serves: - 1062 +
Ingredients
265½ tsp peppercorns 663¾ cloves 66⅜ tsp cardamom 33 3/16 tsp fenugreek 132¾ tsp fennel 132¾ tbsp cumin seeds 132¾ star anise 66⅜ cinnamon stick 66⅜ tsp nutmeg 33 3/16 tsp ground ginger 132¾ tbsp sweet paprika 132¾ tbsp sumac 99 9/16 tbsp sea salt 3318¾ g ginger, grated 398¼ cloves garlic, crushed 5310 g chopped coriander, stems and leaves 7965 ml lemon juice 15930 ml vegetable oil 398¼ 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:
53100 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 53100 ml chicken stock Cover and roast 4-5 hours until completely tender
7965 g tahini paste 199⅛ tbsp lemon juice 132¾ clove garlic, crushed 132¾ pinch salt 398¼ tbsp water
132¾ pickled red onion 132¾ fresh salad
Name: