Serves: - 732 +
Ingredients
183 tsp peppercorns 457½ cloves 45¾ tsp cardamom 22⅞ tsp fenugreek 91½ tsp fennel 91½ tbsp cumin seeds 91½ star anise 45¾ cinnamon stick 45¾ tsp nutmeg 22⅞ tsp ground ginger 91½ tbsp sweet paprika 91½ tbsp sumac 68⅝ tbsp sea salt 2287½ g ginger, grated 274½ cloves garlic, crushed 3660 g chopped coriander, stems and leaves 5490 ml lemon juice 10980 ml vegetable oil 274½ 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:
36600 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 36600 ml chicken stock Cover and roast 4-5 hours until completely tender
5490 g tahini paste 137¼ tbsp lemon juice 91½ clove garlic, crushed 91½ pinch salt 274½ tbsp water
91½ pickled red onion 91½ fresh salad
Name: