Serves: - 1151 +
Ingredients
287¾ tsp peppercorns 719⅜ cloves 71 15/16 tsp cardamom 36 tsp fenugreek 143⅞ tsp fennel 143⅞ tbsp cumin seeds 143⅞ star anise 71 15/16 cinnamon stick 71 15/16 tsp nutmeg 36 tsp ground ginger 143⅞ tbsp sweet paprika 143⅞ tbsp sumac 107 10/11 tbsp sea salt 3596⅞ g ginger, grated 431⅝ cloves garlic, crushed 5755 g chopped coriander, stems and leaves 8632½ ml lemon juice 17265 ml vegetable oil 431⅝ 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:
57550 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 57550 ml chicken stock Cover and roast 4-5 hours until completely tender
8632½ g tahini paste 215 13/16 tbsp lemon juice 143⅞ clove garlic, crushed 143⅞ pinch salt 431⅝ tbsp water
143⅞ pickled red onion 143⅞ fresh salad
Name: