Serves: - 670 +
Ingredients
167½ tsp peppercorns 418¾ cloves 41⅞ tsp cardamom 20 15/16 tsp fenugreek 83¾ tsp fennel 83¾ tbsp cumin seeds 83¾ star anise 41⅞ cinnamon stick 41⅞ tsp nutmeg 20 15/16 tsp ground ginger 83¾ tbsp sweet paprika 83¾ tbsp sumac 62 13/16 tbsp sea salt 2093¾ g ginger, grated 251¼ cloves garlic, crushed 3350 g chopped coriander, stems and leaves 5025 ml lemon juice 10050 ml vegetable oil 251¼ 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:
33500 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 33500 ml chicken stock Cover and roast 4-5 hours until completely tender
5025 g tahini paste 125⅝ tbsp lemon juice 83¾ clove garlic, crushed 83¾ pinch salt 251¼ tbsp water
83¾ pickled red onion 83¾ fresh salad
Name: