Serves: - 536 +
Ingredients
134 tsp peppercorns 335 cloves 33½ tsp cardamom 16¾ tsp fenugreek 67 tsp fennel 67 tbsp cumin seeds 67 star anise 33½ cinnamon stick 33½ tsp nutmeg 16¾ tsp ground ginger 67 tbsp sweet paprika 67 tbsp sumac 50¼ tbsp sea salt 1675 g ginger, grated 201 cloves garlic, crushed 2680 g chopped coriander, stems and leaves 4020 ml lemon juice 8040 ml vegetable oil 201 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:
26800 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 26800 ml chicken stock Cover and roast 4-5 hours until completely tender
4020 g tahini paste 100½ tbsp lemon juice 67 clove garlic, crushed 67 pinch salt 201 tbsp water
67 pickled red onion 67 fresh salad
Name: