Serves: - 894 +
Ingredients
223½ tsp peppercorns 558¾ cloves 55⅞ tsp cardamom 27 15/16 tsp fenugreek 111¾ tsp fennel 111¾ tbsp cumin seeds 111¾ star anise 55⅞ cinnamon stick 55⅞ tsp nutmeg 27 15/16 tsp ground ginger 111¾ tbsp sweet paprika 111¾ tbsp sumac 83 13/16 tbsp sea salt 2793¾ g ginger, grated 335¼ cloves garlic, crushed 4470 g chopped coriander, stems and leaves 6705 ml lemon juice 13410 ml vegetable oil 335¼ 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:
44700 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 44700 ml chicken stock Cover and roast 4-5 hours until completely tender
6705 g tahini paste 167⅝ tbsp lemon juice 111¾ clove garlic, crushed 111¾ pinch salt 335¼ tbsp water
111¾ pickled red onion 111¾ fresh salad
Name: