Serves: - 962 +
Ingredients
240½ tsp peppercorns 601¼ cloves 60⅛ tsp cardamom 30 1/16 tsp fenugreek 120¼ tsp fennel 120¼ tbsp cumin seeds 120¼ star anise 60⅛ cinnamon stick 60⅛ tsp nutmeg 30 1/16 tsp ground ginger 120¼ tbsp sweet paprika 120¼ tbsp sumac 90 3/16 tbsp sea salt 3006¼ g ginger, grated 360¾ cloves garlic, crushed 4810 g chopped coriander, stems and leaves 7215 ml lemon juice 14430 ml vegetable oil 360¾ 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:
48100 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 48100 ml chicken stock Cover and roast 4-5 hours until completely tender
7215 g tahini paste 180⅜ tbsp lemon juice 120¼ clove garlic, crushed 120¼ pinch salt 360¾ tbsp water
120¼ pickled red onion 120¼ fresh salad
Name: