Serves: - 926 +
Ingredients
231½ tsp peppercorns 578¾ cloves 57⅞ tsp cardamom 28 15/16 tsp fenugreek 115¾ tsp fennel 115¾ tbsp cumin seeds 115¾ star anise 57⅞ cinnamon stick 57⅞ tsp nutmeg 28 15/16 tsp ground ginger 115¾ tbsp sweet paprika 115¾ tbsp sumac 86 13/16 tbsp sea salt 2893¾ g ginger, grated 347¼ cloves garlic, crushed 4630 g chopped coriander, stems and leaves 6945 ml lemon juice 13890 ml vegetable oil 347¼ 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:
46300 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 46300 ml chicken stock Cover and roast 4-5 hours until completely tender
6945 g tahini paste 173⅝ tbsp lemon juice 115¾ clove garlic, crushed 115¾ pinch salt 347¼ tbsp water
115¾ pickled red onion 115¾ fresh salad
Name: