Serves: - 917 +
Ingredients
229¼ tsp peppercorns 573⅛ cloves 57 5/16 tsp cardamom 28⅔ tsp fenugreek 114⅝ tsp fennel 114⅝ tbsp cumin seeds 114⅝ star anise 57 5/16 cinnamon stick 57 5/16 tsp nutmeg 28⅔ tsp ground ginger 114⅝ tbsp sweet paprika 114⅝ tbsp sumac 86 tbsp sea salt 2865⅝ g ginger, grated 343⅞ cloves garlic, crushed 4585 g chopped coriander, stems and leaves 6877½ ml lemon juice 13755 ml vegetable oil 343⅞ 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:
45850 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 45850 ml chicken stock Cover and roast 4-5 hours until completely tender
6877½ g tahini paste 171 15/16 tbsp lemon juice 114⅝ clove garlic, crushed 114⅝ pinch salt 343⅞ tbsp water
114⅝ pickled red onion 114⅝ fresh salad
Name: