Serves: - 1094 +
Ingredients
273½ tsp peppercorns 683¾ cloves 68⅜ tsp cardamom 34 3/16 tsp fenugreek 136¾ tsp fennel 136¾ tbsp cumin seeds 136¾ star anise 68⅜ cinnamon stick 68⅜ tsp nutmeg 34 3/16 tsp ground ginger 136¾ tbsp sweet paprika 136¾ tbsp sumac 102 9/16 tbsp sea salt 3418¾ g ginger, grated 410¼ cloves garlic, crushed 5470 g chopped coriander, stems and leaves 8205 ml lemon juice 16410 ml vegetable oil 410¼ 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:
54700 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 54700 ml chicken stock Cover and roast 4-5 hours until completely tender
8205 g tahini paste 205⅛ tbsp lemon juice 136¾ clove garlic, crushed 136¾ pinch salt 410¼ tbsp water
136¾ pickled red onion 136¾ fresh salad
Name: