Serves: - 610 +
Ingredients
152½ tsp peppercorns 381¼ cloves 38⅛ tsp cardamom 19 1/16 tsp fenugreek 76¼ tsp fennel 76¼ tbsp cumin seeds 76¼ star anise 38⅛ cinnamon stick 38⅛ tsp nutmeg 19 1/16 tsp ground ginger 76¼ tbsp sweet paprika 76¼ tbsp sumac 57 3/16 tbsp sea salt 1906¼ g ginger, grated 228¾ cloves garlic, crushed 3050 g chopped coriander, stems and leaves 4575 ml lemon juice 9150 ml vegetable oil 228¾ 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:
30500 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 30500 ml chicken stock Cover and roast 4-5 hours until completely tender
4575 g tahini paste 114⅜ tbsp lemon juice 76¼ clove garlic, crushed 76¼ pinch salt 228¾ tbsp water
76¼ pickled red onion 76¼ fresh salad
Name: