Serves: - 1159 +
Ingredients
289¾ tsp peppercorns 724⅜ cloves 72 7/16 tsp cardamom 36 2/9 tsp fenugreek 144⅞ tsp fennel 144⅞ tbsp cumin seeds 144⅞ star anise 72 7/16 cinnamon stick 72 7/16 tsp nutmeg 36 2/9 tsp ground ginger 144⅞ tbsp sweet paprika 144⅞ tbsp sumac 108⅔ tbsp sea salt 3621⅞ g ginger, grated 434⅝ cloves garlic, crushed 5795 g chopped coriander, stems and leaves 8692½ ml lemon juice 17385 ml vegetable oil 434⅝ 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:
57950 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 57950 ml chicken stock Cover and roast 4-5 hours until completely tender
8692½ g tahini paste 217 5/16 tbsp lemon juice 144⅞ clove garlic, crushed 144⅞ pinch salt 434⅝ tbsp water
144⅞ pickled red onion 144⅞ fresh salad
Name: