Serves: - 1009 +
Ingredients
252¼ tsp peppercorns 630⅝ cloves 63 1/16 tsp cardamom 31 8/15 tsp fenugreek 126⅛ tsp fennel 126⅛ tbsp cumin seeds 126⅛ star anise 63 1/16 cinnamon stick 63 1/16 tsp nutmeg 31 8/15 tsp ground ginger 126⅛ tbsp sweet paprika 126⅛ tbsp sumac 94⅗ tbsp sea salt 3153⅛ g ginger, grated 378⅜ cloves garlic, crushed 5045 g chopped coriander, stems and leaves 7567½ ml lemon juice 15135 ml vegetable oil 378⅜ 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:
50450 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 50450 ml chicken stock Cover and roast 4-5 hours until completely tender
7567½ g tahini paste 189 3/16 tbsp lemon juice 126⅛ clove garlic, crushed 126⅛ pinch salt 378⅜ tbsp water
126⅛ pickled red onion 126⅛ fresh salad
Name: