Serves: - 1013 +
Ingredients
253¼ tsp peppercorns 633⅛ cloves 63 5/16 tsp cardamom 31⅔ tsp fenugreek 126⅝ tsp fennel 126⅝ tbsp cumin seeds 126⅝ star anise 63 5/16 cinnamon stick 63 5/16 tsp nutmeg 31⅔ tsp ground ginger 126⅝ tbsp sweet paprika 126⅝ tbsp sumac 95 tbsp sea salt 3165⅝ g ginger, grated 379⅞ cloves garlic, crushed 5065 g chopped coriander, stems and leaves 7597½ ml lemon juice 15195 ml vegetable oil 379⅞ 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:
50650 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 50650 ml chicken stock Cover and roast 4-5 hours until completely tender
7597½ g tahini paste 189 15/16 tbsp lemon juice 126⅝ clove garlic, crushed 126⅝ pinch salt 379⅞ tbsp water
126⅝ pickled red onion 126⅝ fresh salad
Name: