Serves: - 454 +
Ingredients
113½ tsp peppercorns 283¾ cloves 28⅜ tsp cardamom 14 3/16 tsp fenugreek 56¾ tsp fennel 56¾ tbsp cumin seeds 56¾ star anise 28⅜ cinnamon stick 28⅜ tsp nutmeg 14 3/16 tsp ground ginger 56¾ tbsp sweet paprika 56¾ tbsp sumac 42 9/16 tbsp sea salt 1418¾ g ginger, grated 170¼ cloves garlic, crushed 2270 g chopped coriander, stems and leaves 3405 ml lemon juice 6810 ml vegetable oil 170¼ 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:
22700 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 22700 ml chicken stock Cover and roast 4-5 hours until completely tender
3405 g tahini paste 85⅛ tbsp lemon juice 56¾ clove garlic, crushed 56¾ pinch salt 170¼ tbsp water
56¾ pickled red onion 56¾ fresh salad
Name: