Serves: - 1210 +
Ingredients
302½ tsp peppercorns 756¼ cloves 75⅝ tsp cardamom 37 13/16 tsp fenugreek 151¼ tsp fennel 151¼ tbsp cumin seeds 151¼ star anise 75⅝ cinnamon stick 75⅝ tsp nutmeg 37 13/16 tsp ground ginger 151¼ tbsp sweet paprika 151¼ tbsp sumac 113 7/16 tbsp sea salt 3781¼ g ginger, grated 453¾ cloves garlic, crushed 6050 g chopped coriander, stems and leaves 9075 ml lemon juice 18150 ml vegetable oil 453¾ 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:
60500 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 60500 ml chicken stock Cover and roast 4-5 hours until completely tender
9075 g tahini paste 226⅞ tbsp lemon juice 151¼ clove garlic, crushed 151¼ pinch salt 453¾ tbsp water
151¼ pickled red onion 151¼ fresh salad
Name: