Serves: - 1270 +
Ingredients
317½ tsp peppercorns 793¾ cloves 79⅜ tsp cardamom 39 11/16 tsp fenugreek 158¾ tsp fennel 158¾ tbsp cumin seeds 158¾ star anise 79⅜ cinnamon stick 79⅜ tsp nutmeg 39 11/16 tsp ground ginger 158¾ tbsp sweet paprika 158¾ tbsp sumac 119 1/16 tbsp sea salt 3968¾ g ginger, grated 476¼ cloves garlic, crushed 6350 g chopped coriander, stems and leaves 9525 ml lemon juice 19050 ml vegetable oil 476¼ 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:
63500 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 63500 ml chicken stock Cover and roast 4-5 hours until completely tender
9525 g tahini paste 238⅛ tbsp lemon juice 158¾ clove garlic, crushed 158¾ pinch salt 476¼ tbsp water
158¾ pickled red onion 158¾ fresh salad
Name: