Serves: - 1218 +
Ingredients
304½ tsp peppercorns 761¼ cloves 76⅛ tsp cardamom 38 1/16 tsp fenugreek 152¼ tsp fennel 152¼ tbsp cumin seeds 152¼ star anise 76⅛ cinnamon stick 76⅛ tsp nutmeg 38 1/16 tsp ground ginger 152¼ tbsp sweet paprika 152¼ tbsp sumac 114 3/16 tbsp sea salt 3806¼ g ginger, grated 456¾ cloves garlic, crushed 6090 g chopped coriander, stems and leaves 9135 ml lemon juice 18270 ml vegetable oil 456¾ 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:
60900 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 60900 ml chicken stock Cover and roast 4-5 hours until completely tender
9135 g tahini paste 228⅜ tbsp lemon juice 152¼ clove garlic, crushed 152¼ pinch salt 456¾ tbsp water
152¼ pickled red onion 152¼ fresh salad
Name: