Serves: - 878 +
Ingredients
219½ tsp peppercorns 548¾ cloves 54⅞ tsp cardamom 27 7/16 tsp fenugreek 109¾ tsp fennel 109¾ tbsp cumin seeds 109¾ star anise 54⅞ cinnamon stick 54⅞ tsp nutmeg 27 7/16 tsp ground ginger 109¾ tbsp sweet paprika 109¾ tbsp sumac 82 5/16 tbsp sea salt 2743¾ g ginger, grated 329¼ cloves garlic, crushed 4390 g chopped coriander, stems and leaves 6585 ml lemon juice 13170 ml vegetable oil 329¼ 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:
43900 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 43900 ml chicken stock Cover and roast 4-5 hours until completely tender
6585 g tahini paste 164⅝ tbsp lemon juice 109¾ clove garlic, crushed 109¾ pinch salt 329¼ tbsp water
109¾ pickled red onion 109¾ fresh salad
Name: