Serves: - 918 +
Ingredients
229½ tsp peppercorns 573¾ cloves 57⅜ tsp cardamom 28 11/16 tsp fenugreek 114¾ tsp fennel 114¾ tbsp cumin seeds 114¾ star anise 57⅜ cinnamon stick 57⅜ tsp nutmeg 28 11/16 tsp ground ginger 114¾ tbsp sweet paprika 114¾ tbsp sumac 86 1/16 tbsp sea salt 2868¾ g ginger, grated 344¼ cloves garlic, crushed 4590 g chopped coriander, stems and leaves 6885 ml lemon juice 13770 ml vegetable oil 344¼ 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:
45900 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 45900 ml chicken stock Cover and roast 4-5 hours until completely tender
6885 g tahini paste 172⅛ tbsp lemon juice 114¾ clove garlic, crushed 114¾ pinch salt 344¼ tbsp water
114¾ pickled red onion 114¾ fresh salad
Name: