Serves: - 306 +
Ingredients
76½ tsp peppercorns 191¼ cloves 19⅛ tsp cardamom 9 9/16 tsp fenugreek 38¼ tsp fennel 38¼ tbsp cumin seeds 38¼ star anise 19⅛ cinnamon stick 19⅛ tsp nutmeg 9 9/16 tsp ground ginger 38¼ tbsp sweet paprika 38¼ tbsp sumac 28 11/16 tbsp sea salt 956¼ g ginger, grated 114¾ cloves garlic, crushed 1530 g chopped coriander, stems and leaves 2295 ml lemon juice 4590 ml vegetable oil 114¾ 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:
15300 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 15300 ml chicken stock Cover and roast 4-5 hours until completely tender
2295 g tahini paste 57⅜ tbsp lemon juice 38¼ clove garlic, crushed 38¼ pinch salt 114¾ tbsp water
38¼ pickled red onion 38¼ fresh salad
Name: