Serves: - 1164 +
Ingredients
291 tsp peppercorns 727½ cloves 72¾ tsp cardamom 36⅜ tsp fenugreek 145½ tsp fennel 145½ tbsp cumin seeds 145½ star anise 72¾ cinnamon stick 72¾ tsp nutmeg 36⅜ tsp ground ginger 145½ tbsp sweet paprika 145½ tbsp sumac 109⅛ tbsp sea salt 3637½ g ginger, grated 436½ cloves garlic, crushed 5820 g chopped coriander, stems and leaves 8730 ml lemon juice 17460 ml vegetable oil 436½ 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:
58200 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 58200 ml chicken stock Cover and roast 4-5 hours until completely tender
8730 g tahini paste 218¼ tbsp lemon juice 145½ clove garlic, crushed 145½ pinch salt 436½ tbsp water
145½ pickled red onion 145½ fresh salad
Name: