Serves: - 1134 +
Ingredients
283½ tsp peppercorns 708¾ cloves 70⅞ tsp cardamom 35 7/16 tsp fenugreek 141¾ tsp fennel 141¾ tbsp cumin seeds 141¾ star anise 70⅞ cinnamon stick 70⅞ tsp nutmeg 35 7/16 tsp ground ginger 141¾ tbsp sweet paprika 141¾ tbsp sumac 106 5/16 tbsp sea salt 3543¾ g ginger, grated 425¼ cloves garlic, crushed 5670 g chopped coriander, stems and leaves 8505 ml lemon juice 17010 ml vegetable oil 425¼ 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:
56700 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 56700 ml chicken stock Cover and roast 4-5 hours until completely tender
8505 g tahini paste 212⅝ tbsp lemon juice 141¾ clove garlic, crushed 141¾ pinch salt 425¼ tbsp water
141¾ pickled red onion 141¾ fresh salad
Name: