Serves: - 596 +
Ingredients
149 tsp peppercorns 372½ cloves 37¼ tsp cardamom 18⅝ tsp fenugreek 74½ tsp fennel 74½ tbsp cumin seeds 74½ star anise 37¼ cinnamon stick 37¼ tsp nutmeg 18⅝ tsp ground ginger 74½ tbsp sweet paprika 74½ tbsp sumac 55⅞ tbsp sea salt 1862½ g ginger, grated 223½ cloves garlic, crushed 2980 g chopped coriander, stems and leaves 4470 ml lemon juice 8940 ml vegetable oil 223½ 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:
29800 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 29800 ml chicken stock Cover and roast 4-5 hours until completely tender
4470 g tahini paste 111¾ tbsp lemon juice 74½ clove garlic, crushed 74½ pinch salt 223½ tbsp water
74½ pickled red onion 74½ fresh salad
Name: