Serves: - 1138 +
Ingredients
284½ tsp peppercorns 711¼ cloves 71⅛ tsp cardamom 35 9/16 tsp fenugreek 142¼ tsp fennel 142¼ tbsp cumin seeds 142¼ star anise 71⅛ cinnamon stick 71⅛ tsp nutmeg 35 9/16 tsp ground ginger 142¼ tbsp sweet paprika 142¼ tbsp sumac 106 11/16 tbsp sea salt 3556¼ g ginger, grated 426¾ cloves garlic, crushed 5690 g chopped coriander, stems and leaves 8535 ml lemon juice 17070 ml vegetable oil 426¾ 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:
56900 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 56900 ml chicken stock Cover and roast 4-5 hours until completely tender
8535 g tahini paste 213⅜ tbsp lemon juice 142¼ clove garlic, crushed 142¼ pinch salt 426¾ tbsp water
142¼ pickled red onion 142¼ fresh salad
Name: