Serves: - 1187 +
Ingredients
296¾ tsp peppercorns 741⅞ cloves 74 3/16 tsp cardamom 37 1/11 tsp fenugreek 148⅜ tsp fennel 148⅜ tbsp cumin seeds 148⅜ star anise 74 3/16 cinnamon stick 74 3/16 tsp nutmeg 37 1/11 tsp ground ginger 148⅜ tbsp sweet paprika 148⅜ tbsp sumac 111 2/7 tbsp sea salt 3709⅜ g ginger, grated 445⅛ cloves garlic, crushed 5935 g chopped coriander, stems and leaves 8902½ ml lemon juice 17805 ml vegetable oil 445⅛ 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:
59350 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 59350 ml chicken stock Cover and roast 4-5 hours until completely tender
8902½ g tahini paste 222 9/16 tbsp lemon juice 148⅜ clove garlic, crushed 148⅜ pinch salt 445⅛ tbsp water
148⅜ pickled red onion 148⅜ fresh salad
Name: