Serves: - 1036 +
Ingredients
259 tsp peppercorns 647½ cloves 64¾ tsp cardamom 32⅜ tsp fenugreek 129½ tsp fennel 129½ tbsp cumin seeds 129½ star anise 64¾ cinnamon stick 64¾ tsp nutmeg 32⅜ tsp ground ginger 129½ tbsp sweet paprika 129½ tbsp sumac 97⅛ tbsp sea salt 3237½ g ginger, grated 388½ cloves garlic, crushed 5180 g chopped coriander, stems and leaves 7770 ml lemon juice 15540 ml vegetable oil 388½ 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:
51800 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 51800 ml chicken stock Cover and roast 4-5 hours until completely tender
7770 g tahini paste 194¼ tbsp lemon juice 129½ clove garlic, crushed 129½ pinch salt 388½ tbsp water
129½ pickled red onion 129½ fresh salad
Name: