Serves: - 814 +
Ingredients
203½ tsp peppercorns 508¾ cloves 50⅞ tsp cardamom 25 7/16 tsp fenugreek 101¾ tsp fennel 101¾ tbsp cumin seeds 101¾ star anise 50⅞ cinnamon stick 50⅞ tsp nutmeg 25 7/16 tsp ground ginger 101¾ tbsp sweet paprika 101¾ tbsp sumac 76 5/16 tbsp sea salt 2543¾ g ginger, grated 305¼ cloves garlic, crushed 4070 g chopped coriander, stems and leaves 6105 ml lemon juice 12210 ml vegetable oil 305¼ 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:
40700 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 40700 ml chicken stock Cover and roast 4-5 hours until completely tender
6105 g tahini paste 152⅝ tbsp lemon juice 101¾ clove garlic, crushed 101¾ pinch salt 305¼ tbsp water
101¾ pickled red onion 101¾ fresh salad
Name: