Serves: - 813 +
Ingredients
203¼ tsp peppercorns 508⅛ cloves 50 13/16 tsp cardamom 25⅖ tsp fenugreek 101⅝ tsp fennel 101⅝ tbsp cumin seeds 101⅝ star anise 50 13/16 cinnamon stick 50 13/16 tsp nutmeg 25⅖ tsp ground ginger 101⅝ tbsp sweet paprika 101⅝ tbsp sumac 76 2/9 tbsp sea salt 2540⅝ g ginger, grated 304⅞ cloves garlic, crushed 4065 g chopped coriander, stems and leaves 6097½ ml lemon juice 12195 ml vegetable oil 304⅞ 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:
40650 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 40650 ml chicken stock Cover and roast 4-5 hours until completely tender
6097½ g tahini paste 152 7/16 tbsp lemon juice 101⅝ clove garlic, crushed 101⅝ pinch salt 304⅞ tbsp water
101⅝ pickled red onion 101⅝ fresh salad
Name: