Serves: - 622 +
Ingredients
155½ tsp peppercorns 388¾ cloves 38⅞ tsp cardamom 19 7/16 tsp fenugreek 77¾ tsp fennel 77¾ tbsp cumin seeds 77¾ star anise 38⅞ cinnamon stick 38⅞ tsp nutmeg 19 7/16 tsp ground ginger 77¾ tbsp sweet paprika 77¾ tbsp sumac 58 5/16 tbsp sea salt 1943¾ g ginger, grated 233¼ cloves garlic, crushed 3110 g chopped coriander, stems and leaves 4665 ml lemon juice 9330 ml vegetable oil 233¼ 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:
31100 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 31100 ml chicken stock Cover and roast 4-5 hours until completely tender
4665 g tahini paste 116⅝ tbsp lemon juice 77¾ clove garlic, crushed 77¾ pinch salt 233¼ tbsp water
77¾ pickled red onion 77¾ fresh salad
Name: