Serves: - 1208 +
Ingredients
302 tsp peppercorns 755 cloves 75½ tsp cardamom 37¾ tsp fenugreek 151 tsp fennel 151 tbsp cumin seeds 151 star anise 75½ cinnamon stick 75½ tsp nutmeg 37¾ tsp ground ginger 151 tbsp sweet paprika 151 tbsp sumac 113¼ tbsp sea salt 3775 g ginger, grated 453 cloves garlic, crushed 6040 g chopped coriander, stems and leaves 9060 ml lemon juice 18120 ml vegetable oil 453 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:
60400 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 60400 ml chicken stock Cover and roast 4-5 hours until completely tender
9060 g tahini paste 226½ tbsp lemon juice 151 clove garlic, crushed 151 pinch salt 453 tbsp water
151 pickled red onion 151 fresh salad
Name: