Serves: - 1206 +
Ingredients
301½ tsp peppercorns 753¾ cloves 75⅜ tsp cardamom 37 11/16 tsp fenugreek 150¾ tsp fennel 150¾ tbsp cumin seeds 150¾ star anise 75⅜ cinnamon stick 75⅜ tsp nutmeg 37 11/16 tsp ground ginger 150¾ tbsp sweet paprika 150¾ tbsp sumac 113 1/16 tbsp sea salt 3768¾ g ginger, grated 452¼ cloves garlic, crushed 6030 g chopped coriander, stems and leaves 9045 ml lemon juice 18090 ml vegetable oil 452¼ 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:
60300 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 60300 ml chicken stock Cover and roast 4-5 hours until completely tender
9045 g tahini paste 226⅛ tbsp lemon juice 150¾ clove garlic, crushed 150¾ pinch salt 452¼ tbsp water
150¾ pickled red onion 150¾ fresh salad
Name: