Serves: - 524 +
Ingredients
131 tsp peppercorns 327½ cloves 32¾ tsp cardamom 16⅜ tsp fenugreek 65½ tsp fennel 65½ tbsp cumin seeds 65½ star anise 32¾ cinnamon stick 32¾ tsp nutmeg 16⅜ tsp ground ginger 65½ tbsp sweet paprika 65½ tbsp sumac 49⅛ tbsp sea salt 1637½ g ginger, grated 196½ cloves garlic, crushed 2620 g chopped coriander, stems and leaves 3930 ml lemon juice 7860 ml vegetable oil 196½ 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:
26200 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 26200 ml chicken stock Cover and roast 4-5 hours until completely tender
3930 g tahini paste 98¼ tbsp lemon juice 65½ clove garlic, crushed 65½ pinch salt 196½ tbsp water
65½ pickled red onion 65½ fresh salad
Name: