Serves: - 1202 +
Ingredients
300½ tsp peppercorns 751¼ cloves 75⅛ tsp cardamom 37 9/16 tsp fenugreek 150¼ tsp fennel 150¼ tbsp cumin seeds 150¼ star anise 75⅛ cinnamon stick 75⅛ tsp nutmeg 37 9/16 tsp ground ginger 150¼ tbsp sweet paprika 150¼ tbsp sumac 112 11/16 tbsp sea salt 3756¼ g ginger, grated 450¾ cloves garlic, crushed 6010 g chopped coriander, stems and leaves 9015 ml lemon juice 18030 ml vegetable oil 450¾ 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:
60100 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 60100 ml chicken stock Cover and roast 4-5 hours until completely tender
9015 g tahini paste 225⅜ tbsp lemon juice 150¼ clove garlic, crushed 150¼ pinch salt 450¾ tbsp water
150¼ pickled red onion 150¼ fresh salad
Name: