Serves: - 1266 +
Ingredients
316½ tsp peppercorns 791¼ cloves 79⅛ tsp cardamom 39 9/16 tsp fenugreek 158¼ tsp fennel 158¼ tbsp cumin seeds 158¼ star anise 79⅛ cinnamon stick 79⅛ tsp nutmeg 39 9/16 tsp ground ginger 158¼ tbsp sweet paprika 158¼ tbsp sumac 118 11/16 tbsp sea salt 3956¼ g ginger, grated 474¾ cloves garlic, crushed 6330 g chopped coriander, stems and leaves 9495 ml lemon juice 18990 ml vegetable oil 474¾ 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:
63300 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 63300 ml chicken stock Cover and roast 4-5 hours until completely tender
9495 g tahini paste 237⅜ tbsp lemon juice 158¼ clove garlic, crushed 158¼ pinch salt 474¾ tbsp water
158¼ pickled red onion 158¼ fresh salad
Name: