Serves: - 718 +
Ingredients
179½ tsp peppercorns 448¾ cloves 44⅞ tsp cardamom 22 7/16 tsp fenugreek 89¾ tsp fennel 89¾ tbsp cumin seeds 89¾ star anise 44⅞ cinnamon stick 44⅞ tsp nutmeg 22 7/16 tsp ground ginger 89¾ tbsp sweet paprika 89¾ tbsp sumac 67 5/16 tbsp sea salt 2243¾ g ginger, grated 269¼ cloves garlic, crushed 3590 g chopped coriander, stems and leaves 5385 ml lemon juice 10770 ml vegetable oil 269¼ 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:
35900 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 35900 ml chicken stock Cover and roast 4-5 hours until completely tender
5385 g tahini paste 134⅝ tbsp lemon juice 89¾ clove garlic, crushed 89¾ pinch salt 269¼ tbsp water
89¾ pickled red onion 89¾ fresh salad
Name: