Serves: - 602 +
Ingredients
150½ tsp peppercorns 376¼ cloves 37⅝ tsp cardamom 18 13/16 tsp fenugreek 75¼ tsp fennel 75¼ tbsp cumin seeds 75¼ star anise 37⅝ cinnamon stick 37⅝ tsp nutmeg 18 13/16 tsp ground ginger 75¼ tbsp sweet paprika 75¼ tbsp sumac 56 7/16 tbsp sea salt 1881¼ g ginger, grated 225¾ cloves garlic, crushed 3010 g chopped coriander, stems and leaves 4515 ml lemon juice 9030 ml vegetable oil 225¾ 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:
30100 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 30100 ml chicken stock Cover and roast 4-5 hours until completely tender
4515 g tahini paste 112⅞ tbsp lemon juice 75¼ clove garlic, crushed 75¼ pinch salt 225¾ tbsp water
75¼ pickled red onion 75¼ fresh salad
Name: