Serves: - 874 +
Ingredients
218½ tsp peppercorns 546¼ cloves 54⅝ tsp cardamom 27 5/16 tsp fenugreek 109¼ tsp fennel 109¼ tbsp cumin seeds 109¼ star anise 54⅝ cinnamon stick 54⅝ tsp nutmeg 27 5/16 tsp ground ginger 109¼ tbsp sweet paprika 109¼ tbsp sumac 81 15/16 tbsp sea salt 2731¼ g ginger, grated 327¾ cloves garlic, crushed 4370 g chopped coriander, stems and leaves 6555 ml lemon juice 13110 ml vegetable oil 327¾ 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:
43700 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 43700 ml chicken stock Cover and roast 4-5 hours until completely tender
6555 g tahini paste 163⅞ tbsp lemon juice 109¼ clove garlic, crushed 109¼ pinch salt 327¾ tbsp water
109¼ pickled red onion 109¼ fresh salad
Name: