Serves: - 705 +
Ingredients
176¼ tsp peppercorns 440⅝ cloves 44 1/16 tsp cardamom 22 tsp fenugreek 88⅛ tsp fennel 88⅛ tbsp cumin seeds 88⅛ star anise 44 1/16 cinnamon stick 44 1/16 tsp nutmeg 22 tsp ground ginger 88⅛ tbsp sweet paprika 88⅛ tbsp sumac 66 1/11 tbsp sea salt 2203⅛ g ginger, grated 264⅜ cloves garlic, crushed 3525 g chopped coriander, stems and leaves 5287½ ml lemon juice 10575 ml vegetable oil 264⅜ 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:
35250 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 35250 ml chicken stock Cover and roast 4-5 hours until completely tender
5287½ g tahini paste 132 3/16 tbsp lemon juice 88⅛ clove garlic, crushed 88⅛ pinch salt 264⅜ tbsp water
88⅛ pickled red onion 88⅛ fresh salad
Name: