Serves: - 778 +
Ingredients
194½ tsp peppercorns 486¼ cloves 48⅝ tsp cardamom 24 5/16 tsp fenugreek 97¼ tsp fennel 97¼ tbsp cumin seeds 97¼ star anise 48⅝ cinnamon stick 48⅝ tsp nutmeg 24 5/16 tsp ground ginger 97¼ tbsp sweet paprika 97¼ tbsp sumac 72 15/16 tbsp sea salt 2431¼ g ginger, grated 291¾ cloves garlic, crushed 3890 g chopped coriander, stems and leaves 5835 ml lemon juice 11670 ml vegetable oil 291¾ 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:
38900 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 38900 ml chicken stock Cover and roast 4-5 hours until completely tender
5835 g tahini paste 145⅞ tbsp lemon juice 97¼ clove garlic, crushed 97¼ pinch salt 291¾ tbsp water
97¼ pickled red onion 97¼ fresh salad
Name: