Serves: - 516 +
Ingredients
129 tsp peppercorns 322½ cloves 32¼ tsp cardamom 16⅛ tsp fenugreek 64½ tsp fennel 64½ tbsp cumin seeds 64½ star anise 32¼ cinnamon stick 32¼ tsp nutmeg 16⅛ tsp ground ginger 64½ tbsp sweet paprika 64½ tbsp sumac 48⅜ tbsp sea salt 1612½ g ginger, grated 193½ cloves garlic, crushed 2580 g chopped coriander, stems and leaves 3870 ml lemon juice 7740 ml vegetable oil 193½ 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:
25800 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 25800 ml chicken stock Cover and roast 4-5 hours until completely tender
3870 g tahini paste 96¾ tbsp lemon juice 64½ clove garlic, crushed 64½ pinch salt 193½ tbsp water
64½ pickled red onion 64½ fresh salad
Name: