Serves: - 934 +
Ingredients
233½ tsp peppercorns 583¾ cloves 58⅜ tsp cardamom 29 3/16 tsp fenugreek 116¾ tsp fennel 116¾ tbsp cumin seeds 116¾ star anise 58⅜ cinnamon stick 58⅜ tsp nutmeg 29 3/16 tsp ground ginger 116¾ tbsp sweet paprika 116¾ tbsp sumac 87 9/16 tbsp sea salt 2918¾ g ginger, grated 350¼ cloves garlic, crushed 4670 g chopped coriander, stems and leaves 7005 ml lemon juice 14010 ml vegetable oil 350¼ 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:
46700 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 46700 ml chicken stock Cover and roast 4-5 hours until completely tender
7005 g tahini paste 175⅛ tbsp lemon juice 116¾ clove garlic, crushed 116¾ pinch salt 350¼ tbsp water
116¾ pickled red onion 116¾ fresh salad
Name: