Serves: - 1066 +
Ingredients
266½ tsp peppercorns 666¼ cloves 66⅝ tsp cardamom 33 5/16 tsp fenugreek 133¼ tsp fennel 133¼ tbsp cumin seeds 133¼ star anise 66⅝ cinnamon stick 66⅝ tsp nutmeg 33 5/16 tsp ground ginger 133¼ tbsp sweet paprika 133¼ tbsp sumac 99 15/16 tbsp sea salt 3331¼ g ginger, grated 399¾ cloves garlic, crushed 5330 g chopped coriander, stems and leaves 7995 ml lemon juice 15990 ml vegetable oil 399¾ 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:
53300 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 53300 ml chicken stock Cover and roast 4-5 hours until completely tender
7995 g tahini paste 199⅞ tbsp lemon juice 133¼ clove garlic, crushed 133¼ pinch salt 399¾ tbsp water
133¼ pickled red onion 133¼ fresh salad
Name: