Serves: - 678 +
Ingredients
169½ tsp peppercorns 423¾ cloves 42⅜ tsp cardamom 21 3/16 tsp fenugreek 84¾ tsp fennel 84¾ tbsp cumin seeds 84¾ star anise 42⅜ cinnamon stick 42⅜ tsp nutmeg 21 3/16 tsp ground ginger 84¾ tbsp sweet paprika 84¾ tbsp sumac 63 9/16 tbsp sea salt 2118¾ g ginger, grated 254¼ cloves garlic, crushed 3390 g chopped coriander, stems and leaves 5085 ml lemon juice 10170 ml vegetable oil 254¼ 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:
33900 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 33900 ml chicken stock Cover and roast 4-5 hours until completely tender
5085 g tahini paste 127⅛ tbsp lemon juice 84¾ clove garlic, crushed 84¾ pinch salt 254¼ tbsp water
84¾ pickled red onion 84¾ fresh salad
Name: