Serves: - 572 +
Ingredients
143 tsp peppercorns 357½ cloves 35¾ tsp cardamom 17⅞ tsp fenugreek 71½ tsp fennel 71½ tbsp cumin seeds 71½ star anise 35¾ cinnamon stick 35¾ tsp nutmeg 17⅞ tsp ground ginger 71½ tbsp sweet paprika 71½ tbsp sumac 53⅝ tbsp sea salt 1787½ g ginger, grated 214½ cloves garlic, crushed 2860 g chopped coriander, stems and leaves 4290 ml lemon juice 8580 ml vegetable oil 214½ 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:
28600 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 28600 ml chicken stock Cover and roast 4-5 hours until completely tender
4290 g tahini paste 107¼ tbsp lemon juice 71½ clove garlic, crushed 71½ pinch salt 214½ tbsp water
71½ pickled red onion 71½ fresh salad
Name: