Serves: - 652 +
Ingredients
163 tsp peppercorns 407½ cloves 40¾ tsp cardamom 20⅜ tsp fenugreek 81½ tsp fennel 81½ tbsp cumin seeds 81½ star anise 40¾ cinnamon stick 40¾ tsp nutmeg 20⅜ tsp ground ginger 81½ tbsp sweet paprika 81½ tbsp sumac 61⅛ tbsp sea salt 2037½ g ginger, grated 244½ cloves garlic, crushed 3260 g chopped coriander, stems and leaves 4890 ml lemon juice 9780 ml vegetable oil 244½ 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:
32600 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 32600 ml chicken stock Cover and roast 4-5 hours until completely tender
4890 g tahini paste 122¼ tbsp lemon juice 81½ clove garlic, crushed 81½ pinch salt 244½ tbsp water
81½ pickled red onion 81½ fresh salad
Name: