Serves: - 362 +
Ingredients
90½ tsp peppercorns 226¼ cloves 22⅝ tsp cardamom 11 5/16 tsp fenugreek 45¼ tsp fennel 45¼ tbsp cumin seeds 45¼ star anise 22⅝ cinnamon stick 22⅝ tsp nutmeg 11 5/16 tsp ground ginger 45¼ tbsp sweet paprika 45¼ tbsp sumac 33 15/16 tbsp sea salt 1131¼ g ginger, grated 135¾ cloves garlic, crushed 1810 g chopped coriander, stems and leaves 2715 ml lemon juice 5430 ml vegetable oil 135¾ 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:
18100 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 18100 ml chicken stock Cover and roast 4-5 hours until completely tender
2715 g tahini paste 67⅞ tbsp lemon juice 45¼ clove garlic, crushed 45¼ pinch salt 135¾ tbsp water
45¼ pickled red onion 45¼ fresh salad
Name: