Serves: - 515 +
Ingredients
128¾ tsp peppercorns 321⅞ cloves 32 3/16 tsp cardamom 16 1/11 tsp fenugreek 64⅜ tsp fennel 64⅜ tbsp cumin seeds 64⅜ star anise 32 3/16 cinnamon stick 32 3/16 tsp nutmeg 16 1/11 tsp ground ginger 64⅜ tbsp sweet paprika 64⅜ tbsp sumac 48 2/7 tbsp sea salt 1609⅜ g ginger, grated 193⅛ cloves garlic, crushed 2575 g chopped coriander, stems and leaves 3862½ ml lemon juice 7725 ml vegetable oil 193⅛ 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:
25750 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 25750 ml chicken stock Cover and roast 4-5 hours until completely tender
3862½ g tahini paste 96 9/16 tbsp lemon juice 64⅜ clove garlic, crushed 64⅜ pinch salt 193⅛ tbsp water
64⅜ pickled red onion 64⅜ fresh salad
Name: