Serves: - 922 +
Ingredients
230½ tsp peppercorns 576¼ cloves 57⅝ tsp cardamom 28 13/16 tsp fenugreek 115¼ tsp fennel 115¼ tbsp cumin seeds 115¼ star anise 57⅝ cinnamon stick 57⅝ tsp nutmeg 28 13/16 tsp ground ginger 115¼ tbsp sweet paprika 115¼ tbsp sumac 86 7/16 tbsp sea salt 2881¼ g ginger, grated 345¾ cloves garlic, crushed 4610 g chopped coriander, stems and leaves 6915 ml lemon juice 13830 ml vegetable oil 345¾ 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:
46100 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 46100 ml chicken stock Cover and roast 4-5 hours until completely tender
6915 g tahini paste 172⅞ tbsp lemon juice 115¼ clove garlic, crushed 115¼ pinch salt 345¾ tbsp water
115¼ pickled red onion 115¼ fresh salad
Name: