Serves: - 1166 +
Ingredients
291½ tsp peppercorns 728¾ cloves 72⅞ tsp cardamom 36 7/16 tsp fenugreek 145¾ tsp fennel 145¾ tbsp cumin seeds 145¾ star anise 72⅞ cinnamon stick 72⅞ tsp nutmeg 36 7/16 tsp ground ginger 145¾ tbsp sweet paprika 145¾ tbsp sumac 109 5/16 tbsp sea salt 3643¾ g ginger, grated 437¼ cloves garlic, crushed 5830 g chopped coriander, stems and leaves 8745 ml lemon juice 17490 ml vegetable oil 437¼ 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:
58300 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 58300 ml chicken stock Cover and roast 4-5 hours until completely tender
8745 g tahini paste 218⅝ tbsp lemon juice 145¾ clove garlic, crushed 145¾ pinch salt 437¼ tbsp water
145¾ pickled red onion 145¾ fresh salad
Name: