Serves: - 1038 +
Ingredients
259½ tsp peppercorns 648¾ cloves 64⅞ tsp cardamom 32 7/16 tsp fenugreek 129¾ tsp fennel 129¾ tbsp cumin seeds 129¾ star anise 64⅞ cinnamon stick 64⅞ tsp nutmeg 32 7/16 tsp ground ginger 129¾ tbsp sweet paprika 129¾ tbsp sumac 97 5/16 tbsp sea salt 3243¾ g ginger, grated 389¼ cloves garlic, crushed 5190 g chopped coriander, stems and leaves 7785 ml lemon juice 15570 ml vegetable oil 389¼ 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:
51900 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 51900 ml chicken stock Cover and roast 4-5 hours until completely tender
7785 g tahini paste 194⅝ tbsp lemon juice 129¾ clove garlic, crushed 129¾ pinch salt 389¼ tbsp water
129¾ pickled red onion 129¾ fresh salad
Name: