Serves: - 929 +
Ingredients
232¼ tsp peppercorns 580⅝ cloves 58 1/16 tsp cardamom 29 tsp fenugreek 116⅛ tsp fennel 116⅛ tbsp cumin seeds 116⅛ star anise 58 1/16 cinnamon stick 58 1/16 tsp nutmeg 29 tsp ground ginger 116⅛ tbsp sweet paprika 116⅛ tbsp sumac 87 1/11 tbsp sea salt 2903⅛ g ginger, grated 348⅜ cloves garlic, crushed 4645 g chopped coriander, stems and leaves 6967½ ml lemon juice 13935 ml vegetable oil 348⅜ 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:
46450 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 46450 ml chicken stock Cover and roast 4-5 hours until completely tender
6967½ g tahini paste 174 3/16 tbsp lemon juice 116⅛ clove garlic, crushed 116⅛ pinch salt 348⅜ tbsp water
116⅛ pickled red onion 116⅛ fresh salad
Name: