Serves: - 1258 +
Ingredients
314½ tsp peppercorns 786¼ cloves 78⅝ tsp cardamom 39 5/16 tsp fenugreek 157¼ tsp fennel 157¼ tbsp cumin seeds 157¼ star anise 78⅝ cinnamon stick 78⅝ tsp nutmeg 39 5/16 tsp ground ginger 157¼ tbsp sweet paprika 157¼ tbsp sumac 117 15/16 tbsp sea salt 3931¼ g ginger, grated 471¾ cloves garlic, crushed 6290 g chopped coriander, stems and leaves 9435 ml lemon juice 18870 ml vegetable oil 471¾ 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:
62900 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 62900 ml chicken stock Cover and roast 4-5 hours until completely tender
9435 g tahini paste 235⅞ tbsp lemon juice 157¼ clove garlic, crushed 157¼ pinch salt 471¾ tbsp water
157¼ pickled red onion 157¼ fresh salad
Name: