Serves: - 686 +
Ingredients
171½ tsp peppercorns 428¾ cloves 42⅞ tsp cardamom 21 7/16 tsp fenugreek 85¾ tsp fennel 85¾ tbsp cumin seeds 85¾ star anise 42⅞ cinnamon stick 42⅞ tsp nutmeg 21 7/16 tsp ground ginger 85¾ tbsp sweet paprika 85¾ tbsp sumac 64 5/16 tbsp sea salt 2143¾ g ginger, grated 257¼ cloves garlic, crushed 3430 g chopped coriander, stems and leaves 5145 ml lemon juice 10290 ml vegetable oil 257¼ 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:
34300 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 34300 ml chicken stock Cover and roast 4-5 hours until completely tender
5145 g tahini paste 128⅝ tbsp lemon juice 85¾ clove garlic, crushed 85¾ pinch salt 257¼ tbsp water
85¾ pickled red onion 85¾ fresh salad
Name: