Serves: - 1226 +
Ingredients
306½ tsp peppercorns 766¼ cloves 76⅝ tsp cardamom 38 5/16 tsp fenugreek 153¼ tsp fennel 153¼ tbsp cumin seeds 153¼ star anise 76⅝ cinnamon stick 76⅝ tsp nutmeg 38 5/16 tsp ground ginger 153¼ tbsp sweet paprika 153¼ tbsp sumac 114 15/16 tbsp sea salt 3831¼ g ginger, grated 459¾ cloves garlic, crushed 6130 g chopped coriander, stems and leaves 9195 ml lemon juice 18390 ml vegetable oil 459¾ 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:
61300 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 61300 ml chicken stock Cover and roast 4-5 hours until completely tender
9195 g tahini paste 229⅞ tbsp lemon juice 153¼ clove garlic, crushed 153¼ pinch salt 459¾ tbsp water
153¼ pickled red onion 153¼ fresh salad
Name: