Serves: - 1110 +
Ingredients
277½ tsp peppercorns 693¾ cloves 69⅜ tsp cardamom 34 11/16 tsp fenugreek 138¾ tsp fennel 138¾ tbsp cumin seeds 138¾ star anise 69⅜ cinnamon stick 69⅜ tsp nutmeg 34 11/16 tsp ground ginger 138¾ tbsp sweet paprika 138¾ tbsp sumac 104 1/16 tbsp sea salt 3468¾ g ginger, grated 416¼ cloves garlic, crushed 5550 g chopped coriander, stems and leaves 8325 ml lemon juice 16650 ml vegetable oil 416¼ 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:
55500 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 55500 ml chicken stock Cover and roast 4-5 hours until completely tender
8325 g tahini paste 208⅛ tbsp lemon juice 138¾ clove garlic, crushed 138¾ pinch salt 416¼ tbsp water
138¾ pickled red onion 138¾ fresh salad
Name: