Serves: - 845 +
Ingredients
211¼ tsp peppercorns 528⅛ cloves 52 13/16 tsp cardamom 26⅖ tsp fenugreek 105⅝ tsp fennel 105⅝ tbsp cumin seeds 105⅝ star anise 52 13/16 cinnamon stick 52 13/16 tsp nutmeg 26⅖ tsp ground ginger 105⅝ tbsp sweet paprika 105⅝ tbsp sumac 79 2/9 tbsp sea salt 2640⅝ g ginger, grated 316⅞ cloves garlic, crushed 4225 g chopped coriander, stems and leaves 6337½ ml lemon juice 12675 ml vegetable oil 316⅞ 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:
42250 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 42250 ml chicken stock Cover and roast 4-5 hours until completely tender
6337½ g tahini paste 158 7/16 tbsp lemon juice 105⅝ clove garlic, crushed 105⅝ pinch salt 316⅞ tbsp water
105⅝ pickled red onion 105⅝ fresh salad
Name: