Serves: - 666 +
Ingredients
166½ tsp peppercorns 416¼ cloves 41⅝ tsp cardamom 20 13/16 tsp fenugreek 83¼ tsp fennel 83¼ tbsp cumin seeds 83¼ star anise 41⅝ cinnamon stick 41⅝ tsp nutmeg 20 13/16 tsp ground ginger 83¼ tbsp sweet paprika 83¼ tbsp sumac 62 7/16 tbsp sea salt 2081¼ g ginger, grated 249¾ cloves garlic, crushed 3330 g chopped coriander, stems and leaves 4995 ml lemon juice 9990 ml vegetable oil 249¾ 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:
33300 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 33300 ml chicken stock Cover and roast 4-5 hours until completely tender
4995 g tahini paste 124⅞ tbsp lemon juice 83¼ clove garlic, crushed 83¼ pinch salt 249¾ tbsp water
83¼ pickled red onion 83¼ fresh salad
Name: