Serves: - 902 +
Ingredients
225½ tsp peppercorns 563¾ cloves 56⅜ tsp cardamom 28 3/16 tsp fenugreek 112¾ tsp fennel 112¾ tbsp cumin seeds 112¾ star anise 56⅜ cinnamon stick 56⅜ tsp nutmeg 28 3/16 tsp ground ginger 112¾ tbsp sweet paprika 112¾ tbsp sumac 84 9/16 tbsp sea salt 2818¾ g ginger, grated 338¼ cloves garlic, crushed 4510 g chopped coriander, stems and leaves 6765 ml lemon juice 13530 ml vegetable oil 338¼ 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:
45100 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 45100 ml chicken stock Cover and roast 4-5 hours until completely tender
6765 g tahini paste 169⅛ tbsp lemon juice 112¾ clove garlic, crushed 112¾ pinch salt 338¼ tbsp water
112¾ pickled red onion 112¾ fresh salad
Name: