Serves: - 886 +
Ingredients
221½ tsp peppercorns 553¾ cloves 55⅜ tsp cardamom 27 11/16 tsp fenugreek 110¾ tsp fennel 110¾ tbsp cumin seeds 110¾ star anise 55⅜ cinnamon stick 55⅜ tsp nutmeg 27 11/16 tsp ground ginger 110¾ tbsp sweet paprika 110¾ tbsp sumac 83 1/16 tbsp sea salt 2768¾ g ginger, grated 332¼ cloves garlic, crushed 4430 g chopped coriander, stems and leaves 6645 ml lemon juice 13290 ml vegetable oil 332¼ 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:
44300 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 44300 ml chicken stock Cover and roast 4-5 hours until completely tender
6645 g tahini paste 166⅛ tbsp lemon juice 110¾ clove garlic, crushed 110¾ pinch salt 332¼ tbsp water
110¾ pickled red onion 110¾ fresh salad
Name: