Serves: - 822 +
Ingredients
205½ tsp peppercorns 513¾ cloves 51⅜ tsp cardamom 25 11/16 tsp fenugreek 102¾ tsp fennel 102¾ tbsp cumin seeds 102¾ star anise 51⅜ cinnamon stick 51⅜ tsp nutmeg 25 11/16 tsp ground ginger 102¾ tbsp sweet paprika 102¾ tbsp sumac 77 1/16 tbsp sea salt 2568¾ g ginger, grated 308¼ cloves garlic, crushed 4110 g chopped coriander, stems and leaves 6165 ml lemon juice 12330 ml vegetable oil 308¼ 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:
41100 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 41100 ml chicken stock Cover and roast 4-5 hours until completely tender
6165 g tahini paste 154⅛ tbsp lemon juice 102¾ clove garlic, crushed 102¾ pinch salt 308¼ tbsp water
102¾ pickled red onion 102¾ fresh salad
Name: