Serves: - 1234 +
Ingredients
308½ tsp peppercorns 771¼ cloves 77⅛ tsp cardamom 38 9/16 tsp fenugreek 154¼ tsp fennel 154¼ tbsp cumin seeds 154¼ star anise 77⅛ cinnamon stick 77⅛ tsp nutmeg 38 9/16 tsp ground ginger 154¼ tbsp sweet paprika 154¼ tbsp sumac 115 11/16 tbsp sea salt 3856¼ g ginger, grated 462¾ cloves garlic, crushed 6170 g chopped coriander, stems and leaves 9255 ml lemon juice 18510 ml vegetable oil 462¾ 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:
61700 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 61700 ml chicken stock Cover and roast 4-5 hours until completely tender
9255 g tahini paste 231⅜ tbsp lemon juice 154¼ clove garlic, crushed 154¼ pinch salt 462¾ tbsp water
154¼ pickled red onion 154¼ fresh salad
Name: