Serves: - 1222 +
Ingredients
305½ tsp peppercorns 763¾ cloves 76⅜ tsp cardamom 38 3/16 tsp fenugreek 152¾ tsp fennel 152¾ tbsp cumin seeds 152¾ star anise 76⅜ cinnamon stick 76⅜ tsp nutmeg 38 3/16 tsp ground ginger 152¾ tbsp sweet paprika 152¾ tbsp sumac 114 9/16 tbsp sea salt 3818¾ g ginger, grated 458¼ cloves garlic, crushed 6110 g chopped coriander, stems and leaves 9165 ml lemon juice 18330 ml vegetable oil 458¼ 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:
61100 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 61100 ml chicken stock Cover and roast 4-5 hours until completely tender
9165 g tahini paste 229⅛ tbsp lemon juice 152¾ clove garlic, crushed 152¾ pinch salt 458¼ tbsp water
152¾ pickled red onion 152¾ fresh salad
Name: