Serves: - 199 +
Ingredients
49¾ tsp peppercorns 124⅜ cloves 12 7/16 tsp cardamom 6 2/9 tsp fenugreek 24⅞ tsp fennel 24⅞ tbsp cumin seeds 24⅞ star anise 12 7/16 cinnamon stick 12 7/16 tsp nutmeg 6 2/9 tsp ground ginger 24⅞ tbsp sweet paprika 24⅞ tbsp sumac 18⅔ tbsp sea salt 621⅞ g ginger, grated 74⅝ cloves garlic, crushed 995 g chopped coriander, stems and leaves 1492½ ml lemon juice 2985 ml vegetable oil 74⅝ 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:
9950 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 9950 ml chicken stock Cover and roast 4-5 hours until completely tender
1492½ g tahini paste 37 5/16 tbsp lemon juice 24⅞ clove garlic, crushed 24⅞ pinch salt 74⅝ tbsp water
24⅞ pickled red onion 24⅞ fresh salad
Name: