Serves: - 838 +
Ingredients
209½ tsp peppercorns 523¾ cloves 52⅜ tsp cardamom 26 3/16 tsp fenugreek 104¾ tsp fennel 104¾ tbsp cumin seeds 104¾ star anise 52⅜ cinnamon stick 52⅜ tsp nutmeg 26 3/16 tsp ground ginger 104¾ tbsp sweet paprika 104¾ tbsp sumac 78 9/16 tbsp sea salt 2618¾ g ginger, grated 314¼ cloves garlic, crushed 4190 g chopped coriander, stems and leaves 6285 ml lemon juice 12570 ml vegetable oil 314¼ 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:
41900 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 41900 ml chicken stock Cover and roast 4-5 hours until completely tender
6285 g tahini paste 157⅛ tbsp lemon juice 104¾ clove garlic, crushed 104¾ pinch salt 314¼ tbsp water
104¾ pickled red onion 104¾ fresh salad
Name: