Serves: - 601 +
Ingredients
150¼ tsp peppercorns 375⅝ cloves 37 9/16 tsp cardamom 18 7/9 tsp fenugreek 75⅛ tsp fennel 75⅛ tbsp cumin seeds 75⅛ star anise 37 9/16 cinnamon stick 37 9/16 tsp nutmeg 18 7/9 tsp ground ginger 75⅛ tbsp sweet paprika 75⅛ tbsp sumac 56⅓ tbsp sea salt 1878⅛ g ginger, grated 225⅜ cloves garlic, crushed 3005 g chopped coriander, stems and leaves 4507½ ml lemon juice 9015 ml vegetable oil 225⅜ 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:
30050 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 30050 ml chicken stock Cover and roast 4-5 hours until completely tender
4507½ g tahini paste 112 11/16 tbsp lemon juice 75⅛ clove garlic, crushed 75⅛ pinch salt 225⅜ tbsp water
75⅛ pickled red onion 75⅛ fresh salad
Name: