Serves: - 742 +
Ingredients
185½ tsp peppercorns 463¾ cloves 46⅜ tsp cardamom 23 3/16 tsp fenugreek 92¾ tsp fennel 92¾ tbsp cumin seeds 92¾ star anise 46⅜ cinnamon stick 46⅜ tsp nutmeg 23 3/16 tsp ground ginger 92¾ tbsp sweet paprika 92¾ tbsp sumac 69 9/16 tbsp sea salt 2318¾ g ginger, grated 278¼ cloves garlic, crushed 3710 g chopped coriander, stems and leaves 5565 ml lemon juice 11130 ml vegetable oil 278¼ 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:
37100 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 37100 ml chicken stock Cover and roast 4-5 hours until completely tender
5565 g tahini paste 139⅛ tbsp lemon juice 92¾ clove garlic, crushed 92¾ pinch salt 278¼ tbsp water
92¾ pickled red onion 92¾ fresh salad
Name: