Serves: - 1197 +
Ingredients
299¼ tsp peppercorns 748⅛ cloves 74 13/16 tsp cardamom 37⅖ tsp fenugreek 149⅝ tsp fennel 149⅝ tbsp cumin seeds 149⅝ star anise 74 13/16 cinnamon stick 74 13/16 tsp nutmeg 37⅖ tsp ground ginger 149⅝ tbsp sweet paprika 149⅝ tbsp sumac 112 2/9 tbsp sea salt 3740⅝ g ginger, grated 448⅞ cloves garlic, crushed 5985 g chopped coriander, stems and leaves 8977½ ml lemon juice 17955 ml vegetable oil 448⅞ 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:
59850 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 59850 ml chicken stock Cover and roast 4-5 hours until completely tender
8977½ g tahini paste 224 7/16 tbsp lemon juice 149⅝ clove garlic, crushed 149⅝ pinch salt 448⅞ tbsp water
149⅝ pickled red onion 149⅝ fresh salad
Name: