Serves: - 556 +
Ingredients
139 tsp peppercorns 347½ cloves 34¾ tsp cardamom 17⅜ tsp fenugreek 69½ tsp fennel 69½ tbsp cumin seeds 69½ star anise 34¾ cinnamon stick 34¾ tsp nutmeg 17⅜ tsp ground ginger 69½ tbsp sweet paprika 69½ tbsp sumac 52⅛ tbsp sea salt 1737½ g ginger, grated 208½ cloves garlic, crushed 2780 g chopped coriander, stems and leaves 4170 ml lemon juice 8340 ml vegetable oil 208½ 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:
27800 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 27800 ml chicken stock Cover and roast 4-5 hours until completely tender
4170 g tahini paste 104¼ tbsp lemon juice 69½ clove garlic, crushed 69½ pinch salt 208½ tbsp water
69½ pickled red onion 69½ fresh salad
Name: