Serves: - 1126 +
Ingredients
281½ tsp peppercorns 703¾ cloves 70⅜ tsp cardamom 35 3/16 tsp fenugreek 140¾ tsp fennel 140¾ tbsp cumin seeds 140¾ star anise 70⅜ cinnamon stick 70⅜ tsp nutmeg 35 3/16 tsp ground ginger 140¾ tbsp sweet paprika 140¾ tbsp sumac 105 9/16 tbsp sea salt 3518¾ g ginger, grated 422¼ cloves garlic, crushed 5630 g chopped coriander, stems and leaves 8445 ml lemon juice 16890 ml vegetable oil 422¼ 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:
56300 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 56300 ml chicken stock Cover and roast 4-5 hours until completely tender
8445 g tahini paste 211⅛ tbsp lemon juice 140¾ clove garlic, crushed 140¾ pinch salt 422¼ tbsp water
140¾ pickled red onion 140¾ fresh salad
Name: