Serves: - 916 +
Ingredients
229 tsp peppercorns 572½ cloves 57¼ tsp cardamom 28⅝ tsp fenugreek 114½ tsp fennel 114½ tbsp cumin seeds 114½ star anise 57¼ cinnamon stick 57¼ tsp nutmeg 28⅝ tsp ground ginger 114½ tbsp sweet paprika 114½ tbsp sumac 85⅞ tbsp sea salt 2862½ g ginger, grated 343½ cloves garlic, crushed 4580 g chopped coriander, stems and leaves 6870 ml lemon juice 13740 ml vegetable oil 343½ 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:
45800 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 45800 ml chicken stock Cover and roast 4-5 hours until completely tender
6870 g tahini paste 171¾ tbsp lemon juice 114½ clove garlic, crushed 114½ pinch salt 343½ tbsp water
114½ pickled red onion 114½ fresh salad
Name: