Serves: - 1158 +
Ingredients
289½ tsp peppercorns 723¾ cloves 72⅜ tsp cardamom 36 3/16 tsp fenugreek 144¾ tsp fennel 144¾ tbsp cumin seeds 144¾ star anise 72⅜ cinnamon stick 72⅜ tsp nutmeg 36 3/16 tsp ground ginger 144¾ tbsp sweet paprika 144¾ tbsp sumac 108 9/16 tbsp sea salt 3618¾ g ginger, grated 434¼ cloves garlic, crushed 5790 g chopped coriander, stems and leaves 8685 ml lemon juice 17370 ml vegetable oil 434¼ 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:
57900 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 57900 ml chicken stock Cover and roast 4-5 hours until completely tender
8685 g tahini paste 217⅛ tbsp lemon juice 144¾ clove garlic, crushed 144¾ pinch salt 434¼ tbsp water
144¾ pickled red onion 144¾ fresh salad
Name: