Serves: - 802 +
Ingredients
200½ tsp peppercorns 501¼ cloves 50⅛ tsp cardamom 25 1/16 tsp fenugreek 100¼ tsp fennel 100¼ tbsp cumin seeds 100¼ star anise 50⅛ cinnamon stick 50⅛ tsp nutmeg 25 1/16 tsp ground ginger 100¼ tbsp sweet paprika 100¼ tbsp sumac 75 3/16 tbsp sea salt 2506¼ g ginger, grated 300¾ cloves garlic, crushed 4010 g chopped coriander, stems and leaves 6015 ml lemon juice 12030 ml vegetable oil 300¾ 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:
40100 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 40100 ml chicken stock Cover and roast 4-5 hours until completely tender
6015 g tahini paste 150⅜ tbsp lemon juice 100¼ clove garlic, crushed 100¼ pinch salt 300¾ tbsp water
100¼ pickled red onion 100¼ fresh salad
Name: