Serves: - 815 +
Ingredients
203¾ tsp peppercorns 509⅜ cloves 50 15/16 tsp cardamom 25 7/15 tsp fenugreek 101⅞ tsp fennel 101⅞ tbsp cumin seeds 101⅞ star anise 50 15/16 cinnamon stick 50 15/16 tsp nutmeg 25 7/15 tsp ground ginger 101⅞ tbsp sweet paprika 101⅞ tbsp sumac 76⅖ tbsp sea salt 2546⅞ g ginger, grated 305⅝ cloves garlic, crushed 4075 g chopped coriander, stems and leaves 6112½ ml lemon juice 12225 ml vegetable oil 305⅝ 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:
40750 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 40750 ml chicken stock Cover and roast 4-5 hours until completely tender
6112½ g tahini paste 152 13/16 tbsp lemon juice 101⅞ clove garlic, crushed 101⅞ pinch salt 305⅝ tbsp water
101⅞ pickled red onion 101⅞ fresh salad
Name: