Serves: - 550 +
Ingredients
137½ tsp peppercorns 343¾ cloves 34⅜ tsp cardamom 17 3/16 tsp fenugreek 68¾ tsp fennel 68¾ tbsp cumin seeds 68¾ star anise 34⅜ cinnamon stick 34⅜ tsp nutmeg 17 3/16 tsp ground ginger 68¾ tbsp sweet paprika 68¾ tbsp sumac 51 9/16 tbsp sea salt 1718¾ g ginger, grated 206¼ cloves garlic, crushed 2750 g chopped coriander, stems and leaves 4125 ml lemon juice 8250 ml vegetable oil 206¼ 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:
27500 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 27500 ml chicken stock Cover and roast 4-5 hours until completely tender
4125 g tahini paste 103⅛ tbsp lemon juice 68¾ clove garlic, crushed 68¾ pinch salt 206¼ tbsp water
68¾ pickled red onion 68¾ fresh salad
Name: