Serves: - 702 +
Ingredients
175½ tsp peppercorns 438¾ cloves 43⅞ tsp cardamom 21 15/16 tsp fenugreek 87¾ tsp fennel 87¾ tbsp cumin seeds 87¾ star anise 43⅞ cinnamon stick 43⅞ tsp nutmeg 21 15/16 tsp ground ginger 87¾ tbsp sweet paprika 87¾ tbsp sumac 65 13/16 tbsp sea salt 2193¾ g ginger, grated 263¼ cloves garlic, crushed 3510 g chopped coriander, stems and leaves 5265 ml lemon juice 10530 ml vegetable oil 263¼ 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:
35100 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 35100 ml chicken stock Cover and roast 4-5 hours until completely tender
5265 g tahini paste 131⅝ tbsp lemon juice 87¾ clove garlic, crushed 87¾ pinch salt 263¼ tbsp water
87¾ pickled red onion 87¾ fresh salad
Name: