Serves: - 1174 +
Ingredients
293½ tsp peppercorns 733¾ cloves 73⅜ tsp cardamom 36 11/16 tsp fenugreek 146¾ tsp fennel 146¾ tbsp cumin seeds 146¾ star anise 73⅜ cinnamon stick 73⅜ tsp nutmeg 36 11/16 tsp ground ginger 146¾ tbsp sweet paprika 146¾ tbsp sumac 110 1/16 tbsp sea salt 3668¾ g ginger, grated 440¼ cloves garlic, crushed 5870 g chopped coriander, stems and leaves 8805 ml lemon juice 17610 ml vegetable oil 440¼ 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:
58700 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 58700 ml chicken stock Cover and roast 4-5 hours until completely tender
8805 g tahini paste 220⅛ tbsp lemon juice 146¾ clove garlic, crushed 146¾ pinch salt 440¼ tbsp water
146¾ pickled red onion 146¾ fresh salad
Name: