Serves: - 737 +
Ingredients
184¼ tsp peppercorns 460⅝ cloves 46 1/16 tsp cardamom 23 tsp fenugreek 92⅛ tsp fennel 92⅛ tbsp cumin seeds 92⅛ star anise 46 1/16 cinnamon stick 46 1/16 tsp nutmeg 23 tsp ground ginger 92⅛ tbsp sweet paprika 92⅛ tbsp sumac 69 1/11 tbsp sea salt 2303⅛ g ginger, grated 276⅜ cloves garlic, crushed 3685 g chopped coriander, stems and leaves 5527½ ml lemon juice 11055 ml vegetable oil 276⅜ 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:
36850 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 36850 ml chicken stock Cover and roast 4-5 hours until completely tender
5527½ g tahini paste 138 3/16 tbsp lemon juice 92⅛ clove garlic, crushed 92⅛ pinch salt 276⅜ tbsp water
92⅛ pickled red onion 92⅛ fresh salad
Name: