Serves: - 446 +
Ingredients
111½ tsp peppercorns 278¾ cloves 27⅞ tsp cardamom 13 15/16 tsp fenugreek 55¾ tsp fennel 55¾ tbsp cumin seeds 55¾ star anise 27⅞ cinnamon stick 27⅞ tsp nutmeg 13 15/16 tsp ground ginger 55¾ tbsp sweet paprika 55¾ tbsp sumac 41 13/16 tbsp sea salt 1393¾ g ginger, grated 167¼ cloves garlic, crushed 2230 g chopped coriander, stems and leaves 3345 ml lemon juice 6690 ml vegetable oil 167¼ 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:
22300 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 22300 ml chicken stock Cover and roast 4-5 hours until completely tender
3345 g tahini paste 83⅝ tbsp lemon juice 55¾ clove garlic, crushed 55¾ pinch salt 167¼ tbsp water
55¾ pickled red onion 55¾ fresh salad
Name: