Serves: - 575 +
Ingredients
143¾ tsp peppercorns 359⅜ cloves 35 15/16 tsp cardamom 18 tsp fenugreek 71⅞ tsp fennel 71⅞ tbsp cumin seeds 71⅞ star anise 35 15/16 cinnamon stick 35 15/16 tsp nutmeg 18 tsp ground ginger 71⅞ tbsp sweet paprika 71⅞ tbsp sumac 53 10/11 tbsp sea salt 1796⅞ g ginger, grated 215⅝ cloves garlic, crushed 2875 g chopped coriander, stems and leaves 4312½ ml lemon juice 8625 ml vegetable oil 215⅝ 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:
28750 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 28750 ml chicken stock Cover and roast 4-5 hours until completely tender
4312½ g tahini paste 107 13/16 tbsp lemon juice 71⅞ clove garlic, crushed 71⅞ pinch salt 215⅝ tbsp water
71⅞ pickled red onion 71⅞ fresh salad
Name: