Serves: - 358 +
Ingredients
89½ tsp peppercorns 223¾ cloves 22⅜ tsp cardamom 11 3/16 tsp fenugreek 44¾ tsp fennel 44¾ tbsp cumin seeds 44¾ star anise 22⅜ cinnamon stick 22⅜ tsp nutmeg 11 3/16 tsp ground ginger 44¾ tbsp sweet paprika 44¾ tbsp sumac 33 9/16 tbsp sea salt 1118¾ g ginger, grated 134¼ cloves garlic, crushed 1790 g chopped coriander, stems and leaves 2685 ml lemon juice 5370 ml vegetable oil 134¼ 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:
17900 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 17900 ml chicken stock Cover and roast 4-5 hours until completely tender
2685 g tahini paste 67⅛ tbsp lemon juice 44¾ clove garlic, crushed 44¾ pinch salt 134¼ tbsp water
44¾ pickled red onion 44¾ fresh salad
Name: