Serves: - 1114 +
Ingredients
278½ tsp peppercorns 696¼ cloves 69⅝ tsp cardamom 34 13/16 tsp fenugreek 139¼ tsp fennel 139¼ tbsp cumin seeds 139¼ star anise 69⅝ cinnamon stick 69⅝ tsp nutmeg 34 13/16 tsp ground ginger 139¼ tbsp sweet paprika 139¼ tbsp sumac 104 7/16 tbsp sea salt 3481¼ g ginger, grated 417¾ cloves garlic, crushed 5570 g chopped coriander, stems and leaves 8355 ml lemon juice 16710 ml vegetable oil 417¾ 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:
55700 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 55700 ml chicken stock Cover and roast 4-5 hours until completely tender
8355 g tahini paste 208⅞ tbsp lemon juice 139¼ clove garlic, crushed 139¼ pinch salt 417¾ tbsp water
139¼ pickled red onion 139¼ fresh salad
Name: