Serves: - 1204 +
Ingredients
301 tsp peppercorns 752½ cloves 75¼ tsp cardamom 37⅝ tsp fenugreek 150½ tsp fennel 150½ tbsp cumin seeds 150½ star anise 75¼ cinnamon stick 75¼ tsp nutmeg 37⅝ tsp ground ginger 150½ tbsp sweet paprika 150½ tbsp sumac 112⅞ tbsp sea salt 3762½ g ginger, grated 451½ cloves garlic, crushed 6020 g chopped coriander, stems and leaves 9030 ml lemon juice 18060 ml vegetable oil 451½ 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:
60200 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 60200 ml chicken stock Cover and roast 4-5 hours until completely tender
9030 g tahini paste 225¾ tbsp lemon juice 150½ clove garlic, crushed 150½ pinch salt 451½ tbsp water
150½ pickled red onion 150½ fresh salad
Name: