Serves: - 830 +
Ingredients
207½ tsp peppercorns 518¾ cloves 51⅞ tsp cardamom 25 15/16 tsp fenugreek 103¾ tsp fennel 103¾ tbsp cumin seeds 103¾ star anise 51⅞ cinnamon stick 51⅞ tsp nutmeg 25 15/16 tsp ground ginger 103¾ tbsp sweet paprika 103¾ tbsp sumac 77 13/16 tbsp sea salt 2593¾ g ginger, grated 311¼ cloves garlic, crushed 4150 g chopped coriander, stems and leaves 6225 ml lemon juice 12450 ml vegetable oil 311¼ 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:
41500 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 41500 ml chicken stock Cover and roast 4-5 hours until completely tender
6225 g tahini paste 155⅝ tbsp lemon juice 103¾ clove garlic, crushed 103¾ pinch salt 311¼ tbsp water
103¾ pickled red onion 103¾ fresh salad
Name: