Serves: - 1238 +
Ingredients
309½ tsp peppercorns 773¾ cloves 77⅜ tsp cardamom 38 11/16 tsp fenugreek 154¾ tsp fennel 154¾ tbsp cumin seeds 154¾ star anise 77⅜ cinnamon stick 77⅜ tsp nutmeg 38 11/16 tsp ground ginger 154¾ tbsp sweet paprika 154¾ tbsp sumac 116 1/16 tbsp sea salt 3868¾ g ginger, grated 464¼ cloves garlic, crushed 6190 g chopped coriander, stems and leaves 9285 ml lemon juice 18570 ml vegetable oil 464¼ 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:
61900 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 61900 ml chicken stock Cover and roast 4-5 hours until completely tender
9285 g tahini paste 232⅛ tbsp lemon juice 154¾ clove garlic, crushed 154¾ pinch salt 464¼ tbsp water
154¾ pickled red onion 154¾ fresh salad
Name: