Serves: - 966 +
Ingredients
241½ tsp peppercorns 603¾ cloves 60⅜ tsp cardamom 30 3/16 tsp fenugreek 120¾ tsp fennel 120¾ tbsp cumin seeds 120¾ star anise 60⅜ cinnamon stick 60⅜ tsp nutmeg 30 3/16 tsp ground ginger 120¾ tbsp sweet paprika 120¾ tbsp sumac 90 9/16 tbsp sea salt 3018¾ g ginger, grated 362¼ cloves garlic, crushed 4830 g chopped coriander, stems and leaves 7245 ml lemon juice 14490 ml vegetable oil 362¼ 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:
48300 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 48300 ml chicken stock Cover and roast 4-5 hours until completely tender
7245 g tahini paste 181⅛ tbsp lemon juice 120¾ clove garlic, crushed 120¾ pinch salt 362¼ tbsp water
120¾ pickled red onion 120¾ fresh salad
Name: