Serves: - 961 +
Ingredients
240¼ tsp peppercorns 600⅝ cloves 60 1/16 tsp cardamom 30 tsp fenugreek 120⅛ tsp fennel 120⅛ tbsp cumin seeds 120⅛ star anise 60 1/16 cinnamon stick 60 1/16 tsp nutmeg 30 tsp ground ginger 120⅛ tbsp sweet paprika 120⅛ tbsp sumac 90 1/11 tbsp sea salt 3003⅛ g ginger, grated 360⅜ cloves garlic, crushed 4805 g chopped coriander, stems and leaves 7207½ ml lemon juice 14415 ml vegetable oil 360⅜ 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:
48050 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 48050 ml chicken stock Cover and roast 4-5 hours until completely tender
7207½ g tahini paste 180 3/16 tbsp lemon juice 120⅛ clove garlic, crushed 120⅛ pinch salt 360⅜ tbsp water
120⅛ pickled red onion 120⅛ fresh salad
Name: