Serves: - 978 +
Ingredients
244½ tsp peppercorns 611¼ cloves 61⅛ tsp cardamom 30 9/16 tsp fenugreek 122¼ tsp fennel 122¼ tbsp cumin seeds 122¼ star anise 61⅛ cinnamon stick 61⅛ tsp nutmeg 30 9/16 tsp ground ginger 122¼ tbsp sweet paprika 122¼ tbsp sumac 91 11/16 tbsp sea salt 3056¼ g ginger, grated 366¾ cloves garlic, crushed 4890 g chopped coriander, stems and leaves 7335 ml lemon juice 14670 ml vegetable oil 366¾ 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:
48900 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 48900 ml chicken stock Cover and roast 4-5 hours until completely tender
7335 g tahini paste 183⅜ tbsp lemon juice 122¼ clove garlic, crushed 122¼ pinch salt 366¾ tbsp water
122¼ pickled red onion 122¼ fresh salad
Name: