Serves: - 862 +
Ingredients
215½ tsp peppercorns 538¾ cloves 53⅞ tsp cardamom 26 15/16 tsp fenugreek 107¾ tsp fennel 107¾ tbsp cumin seeds 107¾ star anise 53⅞ cinnamon stick 53⅞ tsp nutmeg 26 15/16 tsp ground ginger 107¾ tbsp sweet paprika 107¾ tbsp sumac 80 13/16 tbsp sea salt 2693¾ g ginger, grated 323¼ cloves garlic, crushed 4310 g chopped coriander, stems and leaves 6465 ml lemon juice 12930 ml vegetable oil 323¼ 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:
43100 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 43100 ml chicken stock Cover and roast 4-5 hours until completely tender
6465 g tahini paste 161⅝ tbsp lemon juice 107¾ clove garlic, crushed 107¾ pinch salt 323¼ tbsp water
107¾ pickled red onion 107¾ fresh salad
Name: