Serves: - 1182 +
Ingredients
295½ tsp peppercorns 738¾ cloves 73⅞ tsp cardamom 36 15/16 tsp fenugreek 147¾ tsp fennel 147¾ tbsp cumin seeds 147¾ star anise 73⅞ cinnamon stick 73⅞ tsp nutmeg 36 15/16 tsp ground ginger 147¾ tbsp sweet paprika 147¾ tbsp sumac 110 13/16 tbsp sea salt 3693¾ g ginger, grated 443¼ cloves garlic, crushed 5910 g chopped coriander, stems and leaves 8865 ml lemon juice 17730 ml vegetable oil 443¼ 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:
59100 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 59100 ml chicken stock Cover and roast 4-5 hours until completely tender
8865 g tahini paste 221⅝ tbsp lemon juice 147¾ clove garlic, crushed 147¾ pinch salt 443¼ tbsp water
147¾ pickled red onion 147¾ fresh salad
Name: