Serves: - 796 +
Ingredients
199 tsp peppercorns 497½ cloves 49¾ tsp cardamom 24⅞ tsp fenugreek 99½ tsp fennel 99½ tbsp cumin seeds 99½ star anise 49¾ cinnamon stick 49¾ tsp nutmeg 24⅞ tsp ground ginger 99½ tbsp sweet paprika 99½ tbsp sumac 74⅝ tbsp sea salt 2487½ g ginger, grated 298½ cloves garlic, crushed 3980 g chopped coriander, stems and leaves 5970 ml lemon juice 11940 ml vegetable oil 298½ 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:
39800 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 39800 ml chicken stock Cover and roast 4-5 hours until completely tender
5970 g tahini paste 149¼ tbsp lemon juice 99½ clove garlic, crushed 99½ pinch salt 298½ tbsp water
99½ pickled red onion 99½ fresh salad
Name: