Serves: - 492 +
Ingredients
123 tsp peppercorns 307½ cloves 30¾ tsp cardamom 15⅜ tsp fenugreek 61½ tsp fennel 61½ tbsp cumin seeds 61½ star anise 30¾ cinnamon stick 30¾ tsp nutmeg 15⅜ tsp ground ginger 61½ tbsp sweet paprika 61½ tbsp sumac 46⅛ tbsp sea salt 1537½ g ginger, grated 184½ cloves garlic, crushed 2460 g chopped coriander, stems and leaves 3690 ml lemon juice 7380 ml vegetable oil 184½ 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:
24600 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 24600 ml chicken stock Cover and roast 4-5 hours until completely tender
3690 g tahini paste 92¼ tbsp lemon juice 61½ clove garlic, crushed 61½ pinch salt 184½ tbsp water
61½ pickled red onion 61½ fresh salad
Name: