Serves: - 850 +
Ingredients
212½ tsp peppercorns 531¼ cloves 53⅛ tsp cardamom 26 9/16 tsp fenugreek 106¼ tsp fennel 106¼ tbsp cumin seeds 106¼ star anise 53⅛ cinnamon stick 53⅛ tsp nutmeg 26 9/16 tsp ground ginger 106¼ tbsp sweet paprika 106¼ tbsp sumac 79 11/16 tbsp sea salt 2656¼ g ginger, grated 318¾ cloves garlic, crushed 4250 g chopped coriander, stems and leaves 6375 ml lemon juice 12750 ml vegetable oil 318¾ 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:
42500 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 42500 ml chicken stock Cover and roast 4-5 hours until completely tender
6375 g tahini paste 159⅜ tbsp lemon juice 106¼ clove garlic, crushed 106¼ pinch salt 318¾ tbsp water
106¼ pickled red onion 106¼ fresh salad
Name: