Serves: - 1122 +
Ingredients
280½ tsp peppercorns 701¼ cloves 70⅛ tsp cardamom 35 1/16 tsp fenugreek 140¼ tsp fennel 140¼ tbsp cumin seeds 140¼ star anise 70⅛ cinnamon stick 70⅛ tsp nutmeg 35 1/16 tsp ground ginger 140¼ tbsp sweet paprika 140¼ tbsp sumac 105 3/16 tbsp sea salt 3506¼ g ginger, grated 420¾ cloves garlic, crushed 5610 g chopped coriander, stems and leaves 8415 ml lemon juice 16830 ml vegetable oil 420¾ 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:
56100 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 56100 ml chicken stock Cover and roast 4-5 hours until completely tender
8415 g tahini paste 210⅜ tbsp lemon juice 140¼ clove garlic, crushed 140¼ pinch salt 420¾ tbsp water
140¼ pickled red onion 140¼ fresh salad
Name: