Serves: - 1144 +
Ingredients
286 tsp peppercorns 715 cloves 71½ tsp cardamom 35¾ tsp fenugreek 143 tsp fennel 143 tbsp cumin seeds 143 star anise 71½ cinnamon stick 71½ tsp nutmeg 35¾ tsp ground ginger 143 tbsp sweet paprika 143 tbsp sumac 107¼ tbsp sea salt 3575 g ginger, grated 429 cloves garlic, crushed 5720 g chopped coriander, stems and leaves 8580 ml lemon juice 17160 ml vegetable oil 429 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:
57200 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 57200 ml chicken stock Cover and roast 4-5 hours until completely tender
8580 g tahini paste 214½ tbsp lemon juice 143 clove garlic, crushed 143 pinch salt 429 tbsp water
143 pickled red onion 143 fresh salad
Name: