Serves: - 1046 +
Ingredients
261½ tsp peppercorns 653¾ cloves 65⅜ tsp cardamom 32 11/16 tsp fenugreek 130¾ tsp fennel 130¾ tbsp cumin seeds 130¾ star anise 65⅜ cinnamon stick 65⅜ tsp nutmeg 32 11/16 tsp ground ginger 130¾ tbsp sweet paprika 130¾ tbsp sumac 98 1/16 tbsp sea salt 3268¾ g ginger, grated 392¼ cloves garlic, crushed 5230 g chopped coriander, stems and leaves 7845 ml lemon juice 15690 ml vegetable oil 392¼ 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:
52300 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 52300 ml chicken stock Cover and roast 4-5 hours until completely tender
7845 g tahini paste 196⅛ tbsp lemon juice 130¾ clove garlic, crushed 130¾ pinch salt 392¼ tbsp water
130¾ pickled red onion 130¾ fresh salad
Name: