Serves: - 818 +
Ingredients
204½ tsp peppercorns 511¼ cloves 51⅛ tsp cardamom 25 9/16 tsp fenugreek 102¼ tsp fennel 102¼ tbsp cumin seeds 102¼ star anise 51⅛ cinnamon stick 51⅛ tsp nutmeg 25 9/16 tsp ground ginger 102¼ tbsp sweet paprika 102¼ tbsp sumac 76 11/16 tbsp sea salt 2556¼ g ginger, grated 306¾ cloves garlic, crushed 4090 g chopped coriander, stems and leaves 6135 ml lemon juice 12270 ml vegetable oil 306¾ 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:
40900 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 40900 ml chicken stock Cover and roast 4-5 hours until completely tender
6135 g tahini paste 153⅜ tbsp lemon juice 102¼ clove garlic, crushed 102¼ pinch salt 306¾ tbsp water
102¼ pickled red onion 102¼ fresh salad
Name: