Serves: - 655 +
Ingredients
163¾ tsp peppercorns 409⅜ cloves 40 15/16 tsp cardamom 20 7/15 tsp fenugreek 81⅞ tsp fennel 81⅞ tbsp cumin seeds 81⅞ star anise 40 15/16 cinnamon stick 40 15/16 tsp nutmeg 20 7/15 tsp ground ginger 81⅞ tbsp sweet paprika 81⅞ tbsp sumac 61⅖ tbsp sea salt 2046⅞ g ginger, grated 245⅝ cloves garlic, crushed 3275 g chopped coriander, stems and leaves 4912½ ml lemon juice 9825 ml vegetable oil 245⅝ 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:
32750 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 32750 ml chicken stock Cover and roast 4-5 hours until completely tender
4912½ g tahini paste 122 13/16 tbsp lemon juice 81⅞ clove garlic, crushed 81⅞ pinch salt 245⅝ tbsp water
81⅞ pickled red onion 81⅞ fresh salad
Name: