Serves: - 588 +
Ingredients
147 tsp peppercorns 367½ cloves 36¾ tsp cardamom 18⅜ tsp fenugreek 73½ tsp fennel 73½ tbsp cumin seeds 73½ star anise 36¾ cinnamon stick 36¾ tsp nutmeg 18⅜ tsp ground ginger 73½ tbsp sweet paprika 73½ tbsp sumac 55⅛ tbsp sea salt 1837½ g ginger, grated 220½ cloves garlic, crushed 2940 g chopped coriander, stems and leaves 4410 ml lemon juice 8820 ml vegetable oil 220½ 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:
29400 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 29400 ml chicken stock Cover and roast 4-5 hours until completely tender
4410 g tahini paste 110¼ tbsp lemon juice 73½ clove garlic, crushed 73½ pinch salt 220½ tbsp water
73½ pickled red onion 73½ fresh salad
Name: