Serves: - 252 +
Ingredients
63 tsp peppercorns 157½ cloves 15¾ tsp cardamom 7⅞ tsp fenugreek 31½ tsp fennel 31½ tbsp cumin seeds 31½ star anise 15¾ cinnamon stick 15¾ tsp nutmeg 7⅞ tsp ground ginger 31½ tbsp sweet paprika 31½ tbsp sumac 23⅝ tbsp sea salt 787½ g ginger, grated 94½ cloves garlic, crushed 1260 g chopped coriander, stems and leaves 1890 ml lemon juice 3780 ml vegetable oil 94½ 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:
12600 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 12600 ml chicken stock Cover and roast 4-5 hours until completely tender
1890 g tahini paste 47¼ tbsp lemon juice 31½ clove garlic, crushed 31½ pinch salt 94½ tbsp water
31½ pickled red onion 31½ fresh salad
Name: