Serves: - 1082 +
Ingredients
270½ tsp peppercorns 676¼ cloves 67⅝ tsp cardamom 33 13/16 tsp fenugreek 135¼ tsp fennel 135¼ tbsp cumin seeds 135¼ star anise 67⅝ cinnamon stick 67⅝ tsp nutmeg 33 13/16 tsp ground ginger 135¼ tbsp sweet paprika 135¼ tbsp sumac 101 7/16 tbsp sea salt 3381¼ g ginger, grated 405¾ cloves garlic, crushed 5410 g chopped coriander, stems and leaves 8115 ml lemon juice 16230 ml vegetable oil 405¾ 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:
54100 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 54100 ml chicken stock Cover and roast 4-5 hours until completely tender
8115 g tahini paste 202⅞ tbsp lemon juice 135¼ clove garlic, crushed 135¼ pinch salt 405¾ tbsp water
135¼ pickled red onion 135¼ fresh salad
Name: