Serves: - 1142 +
Ingredients
285½ tsp peppercorns 713¾ cloves 71⅜ tsp cardamom 35 11/16 tsp fenugreek 142¾ tsp fennel 142¾ tbsp cumin seeds 142¾ star anise 71⅜ cinnamon stick 71⅜ tsp nutmeg 35 11/16 tsp ground ginger 142¾ tbsp sweet paprika 142¾ tbsp sumac 107 1/16 tbsp sea salt 3568¾ g ginger, grated 428¼ cloves garlic, crushed 5710 g chopped coriander, stems and leaves 8565 ml lemon juice 17130 ml vegetable oil 428¼ 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:
57100 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 57100 ml chicken stock Cover and roast 4-5 hours until completely tender
8565 g tahini paste 214⅛ tbsp lemon juice 142¾ clove garlic, crushed 142¾ pinch salt 428¼ tbsp water
142¾ pickled red onion 142¾ fresh salad
Name: