Serves: - 1254 +
Ingredients
313½ tsp peppercorns 783¾ cloves 78⅜ tsp cardamom 39 3/16 tsp fenugreek 156¾ tsp fennel 156¾ tbsp cumin seeds 156¾ star anise 78⅜ cinnamon stick 78⅜ tsp nutmeg 39 3/16 tsp ground ginger 156¾ tbsp sweet paprika 156¾ tbsp sumac 117 9/16 tbsp sea salt 3918¾ g ginger, grated 470¼ cloves garlic, crushed 6270 g chopped coriander, stems and leaves 9405 ml lemon juice 18810 ml vegetable oil 470¼ 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:
62700 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 62700 ml chicken stock Cover and roast 4-5 hours until completely tender
9405 g tahini paste 235⅛ tbsp lemon juice 156¾ clove garlic, crushed 156¾ pinch salt 470¼ tbsp water
156¾ pickled red onion 156¾ fresh salad
Name: