Serves: - 546 +
Ingredients
136½ tsp peppercorns 341¼ cloves 34⅛ tsp cardamom 17 1/16 tsp fenugreek 68¼ tsp fennel 68¼ tbsp cumin seeds 68¼ star anise 34⅛ cinnamon stick 34⅛ tsp nutmeg 17 1/16 tsp ground ginger 68¼ tbsp sweet paprika 68¼ tbsp sumac 51 3/16 tbsp sea salt 1706¼ g ginger, grated 204¾ cloves garlic, crushed 2730 g chopped coriander, stems and leaves 4095 ml lemon juice 8190 ml vegetable oil 204¾ 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:
27300 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 27300 ml chicken stock Cover and roast 4-5 hours until completely tender
4095 g tahini paste 102⅜ tbsp lemon juice 68¼ clove garlic, crushed 68¼ pinch salt 204¾ tbsp water
68¼ pickled red onion 68¼ fresh salad
Name: