Serves: - 1246 +
Ingredients
311½ tsp peppercorns 778¾ cloves 77⅞ tsp cardamom 38 15/16 tsp fenugreek 155¾ tsp fennel 155¾ tbsp cumin seeds 155¾ star anise 77⅞ cinnamon stick 77⅞ tsp nutmeg 38 15/16 tsp ground ginger 155¾ tbsp sweet paprika 155¾ tbsp sumac 116 13/16 tbsp sea salt 3893¾ g ginger, grated 467¼ cloves garlic, crushed 6230 g chopped coriander, stems and leaves 9345 ml lemon juice 18690 ml vegetable oil 467¼ 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:
62300 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 62300 ml chicken stock Cover and roast 4-5 hours until completely tender
9345 g tahini paste 233⅝ tbsp lemon juice 155¾ clove garlic, crushed 155¾ pinch salt 467¼ tbsp water
155¾ pickled red onion 155¾ fresh salad
Name: