Serves: - 1019 +
Ingredients
254¾ tsp peppercorns 636⅞ cloves 63 11/16 tsp cardamom 31 11/13 tsp fenugreek 127⅜ tsp fennel 127⅜ tbsp cumin seeds 127⅜ star anise 63 11/16 cinnamon stick 63 11/16 tsp nutmeg 31 11/13 tsp ground ginger 127⅜ tbsp sweet paprika 127⅜ tbsp sumac 95 8/15 tbsp sea salt 3184⅜ g ginger, grated 382⅛ cloves garlic, crushed 5095 g chopped coriander, stems and leaves 7642½ ml lemon juice 15285 ml vegetable oil 382⅛ 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:
50950 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 50950 ml chicken stock Cover and roast 4-5 hours until completely tender
7642½ g tahini paste 191 1/16 tbsp lemon juice 127⅜ clove garlic, crushed 127⅜ pinch salt 382⅛ tbsp water
127⅜ pickled red onion 127⅜ fresh salad
Name: