Serves: - 636 +
Ingredients
159 tsp peppercorns 397½ cloves 39¾ tsp cardamom 19⅞ tsp fenugreek 79½ tsp fennel 79½ tbsp cumin seeds 79½ star anise 39¾ cinnamon stick 39¾ tsp nutmeg 19⅞ tsp ground ginger 79½ tbsp sweet paprika 79½ tbsp sumac 59⅝ tbsp sea salt 1987½ g ginger, grated 238½ cloves garlic, crushed 3180 g chopped coriander, stems and leaves 4770 ml lemon juice 9540 ml vegetable oil 238½ 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:
31800 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 31800 ml chicken stock Cover and roast 4-5 hours until completely tender
4770 g tahini paste 119¼ tbsp lemon juice 79½ clove garlic, crushed 79½ pinch salt 238½ tbsp water
79½ pickled red onion 79½ fresh salad
Name: