Serves: - 1100 +
Ingredients
275 tsp peppercorns 687½ cloves 68¾ tsp cardamom 34⅜ tsp fenugreek 137½ tsp fennel 137½ tbsp cumin seeds 137½ star anise 68¾ cinnamon stick 68¾ tsp nutmeg 34⅜ tsp ground ginger 137½ tbsp sweet paprika 137½ tbsp sumac 103⅛ tbsp sea salt 3437½ g ginger, grated 412½ cloves garlic, crushed 5500 g chopped coriander, stems and leaves 8250 ml lemon juice 16500 ml vegetable oil 412½ 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:
55000 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 55000 ml chicken stock Cover and roast 4-5 hours until completely tender
8250 g tahini paste 206¼ tbsp lemon juice 137½ clove garlic, crushed 137½ pinch salt 412½ tbsp water
137½ pickled red onion 137½ fresh salad
Name: