Serves: - 970 +
Ingredients
242½ tsp peppercorns 606¼ cloves 60⅝ tsp cardamom 30 5/16 tsp fenugreek 121¼ tsp fennel 121¼ tbsp cumin seeds 121¼ star anise 60⅝ cinnamon stick 60⅝ tsp nutmeg 30 5/16 tsp ground ginger 121¼ tbsp sweet paprika 121¼ tbsp sumac 90 15/16 tbsp sea salt 3031¼ g ginger, grated 363¾ cloves garlic, crushed 4850 g chopped coriander, stems and leaves 7275 ml lemon juice 14550 ml vegetable oil 363¾ 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:
48500 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 48500 ml chicken stock Cover and roast 4-5 hours until completely tender
7275 g tahini paste 181⅞ tbsp lemon juice 121¼ clove garlic, crushed 121¼ pinch salt 363¾ tbsp water
121¼ pickled red onion 121¼ fresh salad
Name: