Serves: - 965 +
Ingredients
241¼ tsp peppercorns 603⅛ cloves 60 5/16 tsp cardamom 30 2/13 tsp fenugreek 120⅝ tsp fennel 120⅝ tbsp cumin seeds 120⅝ star anise 60 5/16 cinnamon stick 60 5/16 tsp nutmeg 30 2/13 tsp ground ginger 120⅝ tbsp sweet paprika 120⅝ tbsp sumac 90 7/15 tbsp sea salt 3015⅝ g ginger, grated 361⅞ cloves garlic, crushed 4825 g chopped coriander, stems and leaves 7237½ ml lemon juice 14475 ml vegetable oil 361⅞ 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:
48250 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 48250 ml chicken stock Cover and roast 4-5 hours until completely tender
7237½ g tahini paste 180 15/16 tbsp lemon juice 120⅝ clove garlic, crushed 120⅝ pinch salt 361⅞ tbsp water
120⅝ pickled red onion 120⅝ fresh salad
Name: