Serves: - 806 +
Ingredients
201½ tsp peppercorns 503¾ cloves 50⅜ tsp cardamom 25 3/16 tsp fenugreek 100¾ tsp fennel 100¾ tbsp cumin seeds 100¾ star anise 50⅜ cinnamon stick 50⅜ tsp nutmeg 25 3/16 tsp ground ginger 100¾ tbsp sweet paprika 100¾ tbsp sumac 75 9/16 tbsp sea salt 2518¾ g ginger, grated 302¼ cloves garlic, crushed 4030 g chopped coriander, stems and leaves 6045 ml lemon juice 12090 ml vegetable oil 302¼ 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:
40300 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 40300 ml chicken stock Cover and roast 4-5 hours until completely tender
6045 g tahini paste 151⅛ tbsp lemon juice 100¾ clove garlic, crushed 100¾ pinch salt 302¼ tbsp water
100¾ pickled red onion 100¾ fresh salad
Name: