Serves: - 1102 +
Ingredients
275½ tsp peppercorns 688¾ cloves 68⅞ tsp cardamom 34 7/16 tsp fenugreek 137¾ tsp fennel 137¾ tbsp cumin seeds 137¾ star anise 68⅞ cinnamon stick 68⅞ tsp nutmeg 34 7/16 tsp ground ginger 137¾ tbsp sweet paprika 137¾ tbsp sumac 103 5/16 tbsp sea salt 3443¾ g ginger, grated 413¼ cloves garlic, crushed 5510 g chopped coriander, stems and leaves 8265 ml lemon juice 16530 ml vegetable oil 413¼ 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:
55100 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 55100 ml chicken stock Cover and roast 4-5 hours until completely tender
8265 g tahini paste 206⅝ tbsp lemon juice 137¾ clove garlic, crushed 137¾ pinch salt 413¼ tbsp water
137¾ pickled red onion 137¾ fresh salad
Name: