Serves: - 644 +
Ingredients
161 tsp peppercorns 402½ cloves 40¼ tsp cardamom 20⅛ tsp fenugreek 80½ tsp fennel 80½ tbsp cumin seeds 80½ star anise 40¼ cinnamon stick 40¼ tsp nutmeg 20⅛ tsp ground ginger 80½ tbsp sweet paprika 80½ tbsp sumac 60⅜ tbsp sea salt 2012½ g ginger, grated 241½ cloves garlic, crushed 3220 g chopped coriander, stems and leaves 4830 ml lemon juice 9660 ml vegetable oil 241½ 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:
32200 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 32200 ml chicken stock Cover and roast 4-5 hours until completely tender
4830 g tahini paste 120¾ tbsp lemon juice 80½ clove garlic, crushed 80½ pinch salt 241½ tbsp water
80½ pickled red onion 80½ fresh salad
Name: