Serves: - 1106 +
Ingredients
276½ tsp peppercorns 691¼ cloves 69⅛ tsp cardamom 34 9/16 tsp fenugreek 138¼ tsp fennel 138¼ tbsp cumin seeds 138¼ star anise 69⅛ cinnamon stick 69⅛ tsp nutmeg 34 9/16 tsp ground ginger 138¼ tbsp sweet paprika 138¼ tbsp sumac 103 11/16 tbsp sea salt 3456¼ g ginger, grated 414¾ cloves garlic, crushed 5530 g chopped coriander, stems and leaves 8295 ml lemon juice 16590 ml vegetable oil 414¾ 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:
55300 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 55300 ml chicken stock Cover and roast 4-5 hours until completely tender
8295 g tahini paste 207⅜ tbsp lemon juice 138¼ clove garlic, crushed 138¼ pinch salt 414¾ tbsp water
138¼ pickled red onion 138¼ fresh salad
Name: