Serves: - 113 +
Ingredients
28¼ tsp peppercorns 70⅝ cloves 7 1/16 tsp cardamom 3 8/15 tsp fenugreek 14⅛ tsp fennel 14⅛ tbsp cumin seeds 14⅛ star anise 7 1/16 cinnamon stick 7 1/16 tsp nutmeg 3 8/15 tsp ground ginger 14⅛ tbsp sweet paprika 14⅛ tbsp sumac 10⅗ tbsp sea salt 353⅛ g ginger, grated 42⅜ cloves garlic, crushed 565 g chopped coriander, stems and leaves 847½ ml lemon juice 1695 ml vegetable oil 42⅜ 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:
5650 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 5650 ml chicken stock Cover and roast 4-5 hours until completely tender
847½ g tahini paste 21 3/16 tbsp lemon juice 14⅛ clove garlic, crushed 14⅛ pinch salt 42⅜ tbsp water
14⅛ pickled red onion 14⅛ fresh salad
Name: