Serves: - 1262 +
Ingredients
315½ tsp peppercorns 788¾ cloves 78⅞ tsp cardamom 39 7/16 tsp fenugreek 157¾ tsp fennel 157¾ tbsp cumin seeds 157¾ star anise 78⅞ cinnamon stick 78⅞ tsp nutmeg 39 7/16 tsp ground ginger 157¾ tbsp sweet paprika 157¾ tbsp sumac 118 5/16 tbsp sea salt 3943¾ g ginger, grated 473¼ cloves garlic, crushed 6310 g chopped coriander, stems and leaves 9465 ml lemon juice 18930 ml vegetable oil 473¼ 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:
63100 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 63100 ml chicken stock Cover and roast 4-5 hours until completely tender
9465 g tahini paste 236⅝ tbsp lemon juice 157¾ clove garlic, crushed 157¾ pinch salt 473¼ tbsp water
157¾ pickled red onion 157¾ fresh salad
Name: