Serves: - 1146 +
Ingredients
286½ tsp peppercorns 716¼ cloves 71⅝ tsp cardamom 35 13/16 tsp fenugreek 143¼ tsp fennel 143¼ tbsp cumin seeds 143¼ star anise 71⅝ cinnamon stick 71⅝ tsp nutmeg 35 13/16 tsp ground ginger 143¼ tbsp sweet paprika 143¼ tbsp sumac 107 7/16 tbsp sea salt 3581¼ g ginger, grated 429¾ cloves garlic, crushed 5730 g chopped coriander, stems and leaves 8595 ml lemon juice 17190 ml vegetable oil 429¾ 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:
57300 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 57300 ml chicken stock Cover and roast 4-5 hours until completely tender
8595 g tahini paste 214⅞ tbsp lemon juice 143¼ clove garlic, crushed 143¼ pinch salt 429¾ tbsp water
143¼ pickled red onion 143¼ fresh salad
Name: