Serves: - 606 +
Ingredients
151½ tsp peppercorns 378¾ cloves 37⅞ tsp cardamom 18 15/16 tsp fenugreek 75¾ tsp fennel 75¾ tbsp cumin seeds 75¾ star anise 37⅞ cinnamon stick 37⅞ tsp nutmeg 18 15/16 tsp ground ginger 75¾ tbsp sweet paprika 75¾ tbsp sumac 56 13/16 tbsp sea salt 1893¾ g ginger, grated 227¼ cloves garlic, crushed 3030 g chopped coriander, stems and leaves 4545 ml lemon juice 9090 ml vegetable oil 227¼ 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:
30300 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 30300 ml chicken stock Cover and roast 4-5 hours until completely tender
4545 g tahini paste 113⅝ tbsp lemon juice 75¾ clove garlic, crushed 75¾ pinch salt 227¼ tbsp water
75¾ pickled red onion 75¾ fresh salad
Name: