Serves: - 286 +
Ingredients
71½ tsp peppercorns 178¾ cloves 17⅞ tsp cardamom 8 15/16 tsp fenugreek 35¾ tsp fennel 35¾ tbsp cumin seeds 35¾ star anise 17⅞ cinnamon stick 17⅞ tsp nutmeg 8 15/16 tsp ground ginger 35¾ tbsp sweet paprika 35¾ tbsp sumac 26 13/16 tbsp sea salt 893¾ g ginger, grated 107¼ cloves garlic, crushed 1430 g chopped coriander, stems and leaves 2145 ml lemon juice 4290 ml vegetable oil 107¼ 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:
14300 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 14300 ml chicken stock Cover and roast 4-5 hours until completely tender
2145 g tahini paste 53⅝ tbsp lemon juice 35¾ clove garlic, crushed 35¾ pinch salt 107¼ tbsp water
35¾ pickled red onion 35¾ fresh salad
Name: