Serves: - 278 +
Ingredients
69½ tsp peppercorns 173¾ cloves 17⅜ tsp cardamom 8 11/16 tsp fenugreek 34¾ tsp fennel 34¾ tbsp cumin seeds 34¾ star anise 17⅜ cinnamon stick 17⅜ tsp nutmeg 8 11/16 tsp ground ginger 34¾ tbsp sweet paprika 34¾ tbsp sumac 26 1/16 tbsp sea salt 868¾ g ginger, grated 104¼ cloves garlic, crushed 1390 g chopped coriander, stems and leaves 2085 ml lemon juice 4170 ml vegetable oil 104¼ 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:
13900 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 13900 ml chicken stock Cover and roast 4-5 hours until completely tender
2085 g tahini paste 52⅛ tbsp lemon juice 34¾ clove garlic, crushed 34¾ pinch salt 104¼ tbsp water
34¾ pickled red onion 34¾ fresh salad
Name: