Serves: - 1078 +
Ingredients
269½ tsp peppercorns 673¾ cloves 67⅜ tsp cardamom 33 11/16 tsp fenugreek 134¾ tsp fennel 134¾ tbsp cumin seeds 134¾ star anise 67⅜ cinnamon stick 67⅜ tsp nutmeg 33 11/16 tsp ground ginger 134¾ tbsp sweet paprika 134¾ tbsp sumac 101 1/16 tbsp sea salt 3368¾ g ginger, grated 404¼ cloves garlic, crushed 5390 g chopped coriander, stems and leaves 8085 ml lemon juice 16170 ml vegetable oil 404¼ 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:
53900 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 53900 ml chicken stock Cover and roast 4-5 hours until completely tender
8085 g tahini paste 202⅛ tbsp lemon juice 134¾ clove garlic, crushed 134¾ pinch salt 404¼ tbsp water
134¾ pickled red onion 134¾ fresh salad
Name: