Serves: - 1230 +
Ingredients
307½ tsp peppercorns 768¾ cloves 76⅞ tsp cardamom 38 7/16 tsp fenugreek 153¾ tsp fennel 153¾ tbsp cumin seeds 153¾ star anise 76⅞ cinnamon stick 76⅞ tsp nutmeg 38 7/16 tsp ground ginger 153¾ tbsp sweet paprika 153¾ tbsp sumac 115 5/16 tbsp sea salt 3843¾ g ginger, grated 461¼ cloves garlic, crushed 6150 g chopped coriander, stems and leaves 9225 ml lemon juice 18450 ml vegetable oil 461¼ 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:
61500 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 61500 ml chicken stock Cover and roast 4-5 hours until completely tender
9225 g tahini paste 230⅝ tbsp lemon juice 153¾ clove garlic, crushed 153¾ pinch salt 461¼ tbsp water
153¾ pickled red onion 153¾ fresh salad
Name: