Serves: - 788 +
Ingredients
197 tsp peppercorns 492½ cloves 49¼ tsp cardamom 24⅝ tsp fenugreek 98½ tsp fennel 98½ tbsp cumin seeds 98½ star anise 49¼ cinnamon stick 49¼ tsp nutmeg 24⅝ tsp ground ginger 98½ tbsp sweet paprika 98½ tbsp sumac 73⅞ tbsp sea salt 2462½ g ginger, grated 295½ cloves garlic, crushed 3940 g chopped coriander, stems and leaves 5910 ml lemon juice 11820 ml vegetable oil 295½ 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:
39400 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 39400 ml chicken stock Cover and roast 4-5 hours until completely tender
5910 g tahini paste 147¾ tbsp lemon juice 98½ clove garlic, crushed 98½ pinch salt 295½ tbsp water
98½ pickled red onion 98½ fresh salad
Name: