Serves: - 914 +
Ingredients
228½ tsp peppercorns 571¼ cloves 57⅛ tsp cardamom 28 9/16 tsp fenugreek 114¼ tsp fennel 114¼ tbsp cumin seeds 114¼ star anise 57⅛ cinnamon stick 57⅛ tsp nutmeg 28 9/16 tsp ground ginger 114¼ tbsp sweet paprika 114¼ tbsp sumac 85 11/16 tbsp sea salt 2856¼ g ginger, grated 342¾ cloves garlic, crushed 4570 g chopped coriander, stems and leaves 6855 ml lemon juice 13710 ml vegetable oil 342¾ 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:
45700 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 45700 ml chicken stock Cover and roast 4-5 hours until completely tender
6855 g tahini paste 171⅜ tbsp lemon juice 114¼ clove garlic, crushed 114¼ pinch salt 342¾ tbsp water
114¼ pickled red onion 114¼ fresh salad
Name: