Serves: - 771 +
Ingredients
192¾ tsp peppercorns 481⅞ cloves 48 3/16 tsp cardamom 24 1/11 tsp fenugreek 96⅜ tsp fennel 96⅜ tbsp cumin seeds 96⅜ star anise 48 3/16 cinnamon stick 48 3/16 tsp nutmeg 24 1/11 tsp ground ginger 96⅜ tbsp sweet paprika 96⅜ tbsp sumac 72 2/7 tbsp sea salt 2409⅜ g ginger, grated 289⅛ cloves garlic, crushed 3855 g chopped coriander, stems and leaves 5782½ ml lemon juice 11565 ml vegetable oil 289⅛ 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:
38550 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 38550 ml chicken stock Cover and roast 4-5 hours until completely tender
5782½ g tahini paste 144 9/16 tbsp lemon juice 96⅜ clove garlic, crushed 96⅜ pinch salt 289⅛ tbsp water
96⅜ pickled red onion 96⅜ fresh salad
Name: