Serves: - 958 +
Ingredients
239½ tsp peppercorns 598¾ cloves 59⅞ tsp cardamom 29 15/16 tsp fenugreek 119¾ tsp fennel 119¾ tbsp cumin seeds 119¾ star anise 59⅞ cinnamon stick 59⅞ tsp nutmeg 29 15/16 tsp ground ginger 119¾ tbsp sweet paprika 119¾ tbsp sumac 89 13/16 tbsp sea salt 2993¾ g ginger, grated 359¼ cloves garlic, crushed 4790 g chopped coriander, stems and leaves 7185 ml lemon juice 14370 ml vegetable oil 359¼ 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:
47900 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 47900 ml chicken stock Cover and roast 4-5 hours until completely tender
7185 g tahini paste 179⅝ tbsp lemon juice 119¾ clove garlic, crushed 119¾ pinch salt 359¼ tbsp water
119¾ pickled red onion 119¾ fresh salad
Name: