Serves: - 846 +
Ingredients
211½ tsp peppercorns 528¾ cloves 52⅞ tsp cardamom 26 7/16 tsp fenugreek 105¾ tsp fennel 105¾ tbsp cumin seeds 105¾ star anise 52⅞ cinnamon stick 52⅞ tsp nutmeg 26 7/16 tsp ground ginger 105¾ tbsp sweet paprika 105¾ tbsp sumac 79 5/16 tbsp sea salt 2643¾ g ginger, grated 317¼ cloves garlic, crushed 4230 g chopped coriander, stems and leaves 6345 ml lemon juice 12690 ml vegetable oil 317¼ 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:
42300 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 42300 ml chicken stock Cover and roast 4-5 hours until completely tender
6345 g tahini paste 158⅝ tbsp lemon juice 105¾ clove garlic, crushed 105¾ pinch salt 317¼ tbsp water
105¾ pickled red onion 105¾ fresh salad
Name: