Serves: - 826 +
Ingredients
206½ tsp peppercorns 516¼ cloves 51⅝ tsp cardamom 25 13/16 tsp fenugreek 103¼ tsp fennel 103¼ tbsp cumin seeds 103¼ star anise 51⅝ cinnamon stick 51⅝ tsp nutmeg 25 13/16 tsp ground ginger 103¼ tbsp sweet paprika 103¼ tbsp sumac 77 7/16 tbsp sea salt 2581¼ g ginger, grated 309¾ cloves garlic, crushed 4130 g chopped coriander, stems and leaves 6195 ml lemon juice 12390 ml vegetable oil 309¾ 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:
41300 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 41300 ml chicken stock Cover and roast 4-5 hours until completely tender
6195 g tahini paste 154⅞ tbsp lemon juice 103¼ clove garlic, crushed 103¼ pinch salt 309¾ tbsp water
103¼ pickled red onion 103¼ fresh salad
Name: