Serves: - 628 +
Ingredients
157 tsp peppercorns 392½ cloves 39¼ tsp cardamom 19⅝ tsp fenugreek 78½ tsp fennel 78½ tbsp cumin seeds 78½ star anise 39¼ cinnamon stick 39¼ tsp nutmeg 19⅝ tsp ground ginger 78½ tbsp sweet paprika 78½ tbsp sumac 58⅞ tbsp sea salt 1962½ g ginger, grated 235½ cloves garlic, crushed 3140 g chopped coriander, stems and leaves 4710 ml lemon juice 9420 ml vegetable oil 235½ 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:
31400 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 31400 ml chicken stock Cover and roast 4-5 hours until completely tender
4710 g tahini paste 117¾ tbsp lemon juice 78½ clove garlic, crushed 78½ pinch salt 235½ tbsp water
78½ pickled red onion 78½ fresh salad
Name: