Serves: - 942 +
Ingredients
235½ tsp peppercorns 588¾ cloves 58⅞ tsp cardamom 29 7/16 tsp fenugreek 117¾ tsp fennel 117¾ tbsp cumin seeds 117¾ star anise 58⅞ cinnamon stick 58⅞ tsp nutmeg 29 7/16 tsp ground ginger 117¾ tbsp sweet paprika 117¾ tbsp sumac 88 5/16 tbsp sea salt 2943¾ g ginger, grated 353¼ cloves garlic, crushed 4710 g chopped coriander, stems and leaves 7065 ml lemon juice 14130 ml vegetable oil 353¼ 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:
47100 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 47100 ml chicken stock Cover and roast 4-5 hours until completely tender
7065 g tahini paste 176⅝ tbsp lemon juice 117¾ clove garlic, crushed 117¾ pinch salt 353¼ tbsp water
117¾ pickled red onion 117¾ fresh salad
Name: