Serves: - 1214 +
Ingredients
303½ tsp peppercorns 758¾ cloves 75⅞ tsp cardamom 37 15/16 tsp fenugreek 151¾ tsp fennel 151¾ tbsp cumin seeds 151¾ star anise 75⅞ cinnamon stick 75⅞ tsp nutmeg 37 15/16 tsp ground ginger 151¾ tbsp sweet paprika 151¾ tbsp sumac 113 13/16 tbsp sea salt 3793¾ g ginger, grated 455¼ cloves garlic, crushed 6070 g chopped coriander, stems and leaves 9105 ml lemon juice 18210 ml vegetable oil 455¼ 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:
60700 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 60700 ml chicken stock Cover and roast 4-5 hours until completely tender
9105 g tahini paste 227⅝ tbsp lemon juice 151¾ clove garlic, crushed 151¾ pinch salt 455¼ tbsp water
151¾ pickled red onion 151¾ fresh salad
Name: