Serves: - 998 +
Ingredients
249½ tsp peppercorns 623¾ cloves 62⅜ tsp cardamom 31 3/16 tsp fenugreek 124¾ tsp fennel 124¾ tbsp cumin seeds 124¾ star anise 62⅜ cinnamon stick 62⅜ tsp nutmeg 31 3/16 tsp ground ginger 124¾ tbsp sweet paprika 124¾ tbsp sumac 93 9/16 tbsp sea salt 3118¾ g ginger, grated 374¼ cloves garlic, crushed 4990 g chopped coriander, stems and leaves 7485 ml lemon juice 14970 ml vegetable oil 374¼ 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:
49900 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 49900 ml chicken stock Cover and roast 4-5 hours until completely tender
7485 g tahini paste 187⅛ tbsp lemon juice 124¾ clove garlic, crushed 124¾ pinch salt 374¼ tbsp water
124¾ pickled red onion 124¾ fresh salad
Name: