Serves: - 1070 +
Ingredients
267½ tsp peppercorns 668¾ cloves 66⅞ tsp cardamom 33 7/16 tsp fenugreek 133¾ tsp fennel 133¾ tbsp cumin seeds 133¾ star anise 66⅞ cinnamon stick 66⅞ tsp nutmeg 33 7/16 tsp ground ginger 133¾ tbsp sweet paprika 133¾ tbsp sumac 100 5/16 tbsp sea salt 3343¾ g ginger, grated 401¼ cloves garlic, crushed 5350 g chopped coriander, stems and leaves 8025 ml lemon juice 16050 ml vegetable oil 401¼ 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:
53500 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 53500 ml chicken stock Cover and roast 4-5 hours until completely tender
8025 g tahini paste 200⅝ tbsp lemon juice 133¾ clove garlic, crushed 133¾ pinch salt 401¼ tbsp water
133¾ pickled red onion 133¾ fresh salad
Name: