Serves: - 756 +
Ingredients
189 tsp peppercorns 472½ cloves 47¼ tsp cardamom 23⅝ tsp fenugreek 94½ tsp fennel 94½ tbsp cumin seeds 94½ star anise 47¼ cinnamon stick 47¼ tsp nutmeg 23⅝ tsp ground ginger 94½ tbsp sweet paprika 94½ tbsp sumac 70⅞ tbsp sea salt 2362½ g ginger, grated 283½ cloves garlic, crushed 3780 g chopped coriander, stems and leaves 5670 ml lemon juice 11340 ml vegetable oil 283½ 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:
37800 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 37800 ml chicken stock Cover and roast 4-5 hours until completely tender
5670 g tahini paste 141¾ tbsp lemon juice 94½ clove garlic, crushed 94½ pinch salt 283½ tbsp water
94½ pickled red onion 94½ fresh salad
Name: