Serves: - 1162 +
Ingredients
290½ tsp peppercorns 726¼ cloves 72⅝ tsp cardamom 36 5/16 tsp fenugreek 145¼ tsp fennel 145¼ tbsp cumin seeds 145¼ star anise 72⅝ cinnamon stick 72⅝ tsp nutmeg 36 5/16 tsp ground ginger 145¼ tbsp sweet paprika 145¼ tbsp sumac 108 15/16 tbsp sea salt 3631¼ g ginger, grated 435¾ cloves garlic, crushed 5810 g chopped coriander, stems and leaves 8715 ml lemon juice 17430 ml vegetable oil 435¾ 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:
58100 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 58100 ml chicken stock Cover and roast 4-5 hours until completely tender
8715 g tahini paste 217⅞ tbsp lemon juice 145¼ clove garlic, crushed 145¼ pinch salt 435¾ tbsp water
145¼ pickled red onion 145¼ fresh salad
Name: