Serves: - 910 +
Ingredients
227½ tsp peppercorns 568¾ cloves 56⅞ tsp cardamom 28 7/16 tsp fenugreek 113¾ tsp fennel 113¾ tbsp cumin seeds 113¾ star anise 56⅞ cinnamon stick 56⅞ tsp nutmeg 28 7/16 tsp ground ginger 113¾ tbsp sweet paprika 113¾ tbsp sumac 85 5/16 tbsp sea salt 2843¾ g ginger, grated 341¼ cloves garlic, crushed 4550 g chopped coriander, stems and leaves 6825 ml lemon juice 13650 ml vegetable oil 341¼ 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:
45500 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 45500 ml chicken stock Cover and roast 4-5 hours until completely tender
6825 g tahini paste 170⅝ tbsp lemon juice 113¾ clove garlic, crushed 113¾ pinch salt 341¼ tbsp water
113¾ pickled red onion 113¾ fresh salad
Name: