Serves: - 1042 +
Ingredients
260½ tsp peppercorns 651¼ cloves 65⅛ tsp cardamom 32 9/16 tsp fenugreek 130¼ tsp fennel 130¼ tbsp cumin seeds 130¼ star anise 65⅛ cinnamon stick 65⅛ tsp nutmeg 32 9/16 tsp ground ginger 130¼ tbsp sweet paprika 130¼ tbsp sumac 97 11/16 tbsp sea salt 3256¼ g ginger, grated 390¾ cloves garlic, crushed 5210 g chopped coriander, stems and leaves 7815 ml lemon juice 15630 ml vegetable oil 390¾ 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:
52100 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 52100 ml chicken stock Cover and roast 4-5 hours until completely tender
7815 g tahini paste 195⅜ tbsp lemon juice 130¼ clove garlic, crushed 130¼ pinch salt 390¾ tbsp water
130¼ pickled red onion 130¼ fresh salad
Name: