Serves: - 372 +
Ingredients
93 tsp peppercorns 232½ cloves 23¼ tsp cardamom 11⅝ tsp fenugreek 46½ tsp fennel 46½ tbsp cumin seeds 46½ star anise 23¼ cinnamon stick 23¼ tsp nutmeg 11⅝ tsp ground ginger 46½ tbsp sweet paprika 46½ tbsp sumac 34⅞ tbsp sea salt 1162½ g ginger, grated 139½ cloves garlic, crushed 1860 g chopped coriander, stems and leaves 2790 ml lemon juice 5580 ml vegetable oil 139½ 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:
18600 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 18600 ml chicken stock Cover and roast 4-5 hours until completely tender
2790 g tahini paste 69¾ tbsp lemon juice 46½ clove garlic, crushed 46½ pinch salt 139½ tbsp water
46½ pickled red onion 46½ fresh salad
Name: