Serves: - 660 +
Ingredients
165 tsp peppercorns 412½ cloves 41¼ tsp cardamom 20⅝ tsp fenugreek 82½ tsp fennel 82½ tbsp cumin seeds 82½ star anise 41¼ cinnamon stick 41¼ tsp nutmeg 20⅝ tsp ground ginger 82½ tbsp sweet paprika 82½ tbsp sumac 61⅞ tbsp sea salt 2062½ g ginger, grated 247½ cloves garlic, crushed 3300 g chopped coriander, stems and leaves 4950 ml lemon juice 9900 ml vegetable oil 247½ 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:
33000 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 33000 ml chicken stock Cover and roast 4-5 hours until completely tender
4950 g tahini paste 123¾ tbsp lemon juice 82½ clove garlic, crushed 82½ pinch salt 247½ tbsp water
82½ pickled red onion 82½ fresh salad
Name: