Serves: - 854 +
Ingredients
213½ tsp peppercorns 533¾ cloves 53⅜ tsp cardamom 26 11/16 tsp fenugreek 106¾ tsp fennel 106¾ tbsp cumin seeds 106¾ star anise 53⅜ cinnamon stick 53⅜ tsp nutmeg 26 11/16 tsp ground ginger 106¾ tbsp sweet paprika 106¾ tbsp sumac 80 1/16 tbsp sea salt 2668¾ g ginger, grated 320¼ cloves garlic, crushed 4270 g chopped coriander, stems and leaves 6405 ml lemon juice 12810 ml vegetable oil 320¼ 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:
42700 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 42700 ml chicken stock Cover and roast 4-5 hours until completely tender
6405 g tahini paste 160⅛ tbsp lemon juice 106¾ clove garlic, crushed 106¾ pinch salt 320¼ tbsp water
106¾ pickled red onion 106¾ fresh salad
Name: