Serves: - 844 +
Ingredients
211 tsp peppercorns 527½ cloves 52¾ tsp cardamom 26⅜ tsp fenugreek 105½ tsp fennel 105½ tbsp cumin seeds 105½ star anise 52¾ cinnamon stick 52¾ tsp nutmeg 26⅜ tsp ground ginger 105½ tbsp sweet paprika 105½ tbsp sumac 79⅛ tbsp sea salt 2637½ g ginger, grated 316½ cloves garlic, crushed 4220 g chopped coriander, stems and leaves 6330 ml lemon juice 12660 ml vegetable oil 316½ 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:
42200 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 42200 ml chicken stock Cover and roast 4-5 hours until completely tender
6330 g tahini paste 158¼ tbsp lemon juice 105½ clove garlic, crushed 105½ pinch salt 316½ tbsp water
105½ pickled red onion 105½ fresh salad
Name: