Serves: - 396 +
Ingredients
99 tsp peppercorns 247½ cloves 24¾ tsp cardamom 12⅜ tsp fenugreek 49½ tsp fennel 49½ tbsp cumin seeds 49½ star anise 24¾ cinnamon stick 24¾ tsp nutmeg 12⅜ tsp ground ginger 49½ tbsp sweet paprika 49½ tbsp sumac 37⅛ tbsp sea salt 1237½ g ginger, grated 148½ cloves garlic, crushed 1980 g chopped coriander, stems and leaves 2970 ml lemon juice 5940 ml vegetable oil 148½ 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:
19800 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 19800 ml chicken stock Cover and roast 4-5 hours until completely tender
2970 g tahini paste 74¼ tbsp lemon juice 49½ clove garlic, crushed 49½ pinch salt 148½ tbsp water
49½ pickled red onion 49½ fresh salad
Name: