Serves: - 1118 +
Ingredients
279½ tsp peppercorns 698¾ cloves 69⅞ tsp cardamom 34 15/16 tsp fenugreek 139¾ tsp fennel 139¾ tbsp cumin seeds 139¾ star anise 69⅞ cinnamon stick 69⅞ tsp nutmeg 34 15/16 tsp ground ginger 139¾ tbsp sweet paprika 139¾ tbsp sumac 104 13/16 tbsp sea salt 3493¾ g ginger, grated 419¼ cloves garlic, crushed 5590 g chopped coriander, stems and leaves 8385 ml lemon juice 16770 ml vegetable oil 419¼ 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:
55900 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 55900 ml chicken stock Cover and roast 4-5 hours until completely tender
8385 g tahini paste 209⅝ tbsp lemon juice 139¾ clove garlic, crushed 139¾ pinch salt 419¼ tbsp water
139¾ pickled red onion 139¾ fresh salad
Name: