Serves: - 682 +
Ingredients
170½ tsp peppercorns 426¼ cloves 42⅝ tsp cardamom 21 5/16 tsp fenugreek 85¼ tsp fennel 85¼ tbsp cumin seeds 85¼ star anise 42⅝ cinnamon stick 42⅝ tsp nutmeg 21 5/16 tsp ground ginger 85¼ tbsp sweet paprika 85¼ tbsp sumac 63 15/16 tbsp sea salt 2131¼ g ginger, grated 255¾ cloves garlic, crushed 3410 g chopped coriander, stems and leaves 5115 ml lemon juice 10230 ml vegetable oil 255¾ 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:
34100 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 34100 ml chicken stock Cover and roast 4-5 hours until completely tender
5115 g tahini paste 127⅞ tbsp lemon juice 85¼ clove garlic, crushed 85¼ pinch salt 255¾ tbsp water
85¼ pickled red onion 85¼ fresh salad
Name: