Serves: - 982 +
Ingredients
245½ tsp peppercorns 613¾ cloves 61⅜ tsp cardamom 30 11/16 tsp fenugreek 122¾ tsp fennel 122¾ tbsp cumin seeds 122¾ star anise 61⅜ cinnamon stick 61⅜ tsp nutmeg 30 11/16 tsp ground ginger 122¾ tbsp sweet paprika 122¾ tbsp sumac 92 1/16 tbsp sea salt 3068¾ g ginger, grated 368¼ cloves garlic, crushed 4910 g chopped coriander, stems and leaves 7365 ml lemon juice 14730 ml vegetable oil 368¼ 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:
49100 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 49100 ml chicken stock Cover and roast 4-5 hours until completely tender
7365 g tahini paste 184⅛ tbsp lemon juice 122¾ clove garlic, crushed 122¾ pinch salt 368¼ tbsp water
122¾ pickled red onion 122¾ fresh salad
Name: