Serves: - 478 +
Ingredients
119½ tsp peppercorns 298¾ cloves 29⅞ tsp cardamom 14 15/16 tsp fenugreek 59¾ tsp fennel 59¾ tbsp cumin seeds 59¾ star anise 29⅞ cinnamon stick 29⅞ tsp nutmeg 14 15/16 tsp ground ginger 59¾ tbsp sweet paprika 59¾ tbsp sumac 44 13/16 tbsp sea salt 1493¾ g ginger, grated 179¼ cloves garlic, crushed 2390 g chopped coriander, stems and leaves 3585 ml lemon juice 7170 ml vegetable oil 179¼ 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:
23900 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 23900 ml chicken stock Cover and roast 4-5 hours until completely tender
3585 g tahini paste 89⅝ tbsp lemon juice 59¾ clove garlic, crushed 59¾ pinch salt 179¼ tbsp water
59¾ pickled red onion 59¾ fresh salad
Name: