Serves: - 1098 +
Ingredients
274½ tsp peppercorns 686¼ cloves 68⅝ tsp cardamom 34 5/16 tsp fenugreek 137¼ tsp fennel 137¼ tbsp cumin seeds 137¼ star anise 68⅝ cinnamon stick 68⅝ tsp nutmeg 34 5/16 tsp ground ginger 137¼ tbsp sweet paprika 137¼ tbsp sumac 102 15/16 tbsp sea salt 3431¼ g ginger, grated 411¾ cloves garlic, crushed 5490 g chopped coriander, stems and leaves 8235 ml lemon juice 16470 ml vegetable oil 411¾ 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:
54900 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 54900 ml chicken stock Cover and roast 4-5 hours until completely tender
8235 g tahini paste 205⅞ tbsp lemon juice 137¼ clove garlic, crushed 137¼ pinch salt 411¾ tbsp water
137¼ pickled red onion 137¼ fresh salad
Name: