Serves: - 787 +
Ingredients
196¾ tsp peppercorns 491⅞ cloves 49 3/16 tsp cardamom 24⅗ tsp fenugreek 98⅜ tsp fennel 98⅜ tbsp cumin seeds 98⅜ star anise 49 3/16 cinnamon stick 49 3/16 tsp nutmeg 24⅗ tsp ground ginger 98⅜ tbsp sweet paprika 98⅜ tbsp sumac 73 7/9 tbsp sea salt 2459⅜ g ginger, grated 295⅛ cloves garlic, crushed 3935 g chopped coriander, stems and leaves 5902½ ml lemon juice 11805 ml vegetable oil 295⅛ 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:
39350 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 39350 ml chicken stock Cover and roast 4-5 hours until completely tender
5902½ g tahini paste 147 9/16 tbsp lemon juice 98⅜ clove garlic, crushed 98⅜ pinch salt 295⅛ tbsp water
98⅜ pickled red onion 98⅜ fresh salad
Name: