Serves: - 1242 +
Ingredients
310½ tsp peppercorns 776¼ cloves 77⅝ tsp cardamom 38 13/16 tsp fenugreek 155¼ tsp fennel 155¼ tbsp cumin seeds 155¼ star anise 77⅝ cinnamon stick 77⅝ tsp nutmeg 38 13/16 tsp ground ginger 155¼ tbsp sweet paprika 155¼ tbsp sumac 116 7/16 tbsp sea salt 3881¼ g ginger, grated 465¾ cloves garlic, crushed 6210 g chopped coriander, stems and leaves 9315 ml lemon juice 18630 ml vegetable oil 465¾ 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:
62100 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 62100 ml chicken stock Cover and roast 4-5 hours until completely tender
9315 g tahini paste 232⅞ tbsp lemon juice 155¼ clove garlic, crushed 155¼ pinch salt 465¾ tbsp water
155¼ pickled red onion 155¼ fresh salad
Name: