Serves: - 1150 +
Ingredients
287½ tsp peppercorns 718¾ cloves 71⅞ tsp cardamom 35 15/16 tsp fenugreek 143¾ tsp fennel 143¾ tbsp cumin seeds 143¾ star anise 71⅞ cinnamon stick 71⅞ tsp nutmeg 35 15/16 tsp ground ginger 143¾ tbsp sweet paprika 143¾ tbsp sumac 107 13/16 tbsp sea salt 3593¾ g ginger, grated 431¼ cloves garlic, crushed 5750 g chopped coriander, stems and leaves 8625 ml lemon juice 17250 ml vegetable oil 431¼ 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:
57500 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 57500 ml chicken stock Cover and roast 4-5 hours until completely tender
8625 g tahini paste 215⅝ tbsp lemon juice 143¾ clove garlic, crushed 143¾ pinch salt 431¼ tbsp water
143¾ pickled red onion 143¾ fresh salad
Name: