Serves: - 882 +
Ingredients
220½ tsp peppercorns 551¼ cloves 55⅛ tsp cardamom 27 9/16 tsp fenugreek 110¼ tsp fennel 110¼ tbsp cumin seeds 110¼ star anise 55⅛ cinnamon stick 55⅛ tsp nutmeg 27 9/16 tsp ground ginger 110¼ tbsp sweet paprika 110¼ tbsp sumac 82 11/16 tbsp sea salt 2756¼ g ginger, grated 330¾ cloves garlic, crushed 4410 g chopped coriander, stems and leaves 6615 ml lemon juice 13230 ml vegetable oil 330¾ 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:
44100 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 44100 ml chicken stock Cover and roast 4-5 hours until completely tender
6615 g tahini paste 165⅜ tbsp lemon juice 110¼ clove garlic, crushed 110¼ pinch salt 330¾ tbsp water
110¼ pickled red onion 110¼ fresh salad
Name: