Serves: - 972 +
Ingredients
243 tsp peppercorns 607½ cloves 60¾ tsp cardamom 30⅜ tsp fenugreek 121½ tsp fennel 121½ tbsp cumin seeds 121½ star anise 60¾ cinnamon stick 60¾ tsp nutmeg 30⅜ tsp ground ginger 121½ tbsp sweet paprika 121½ tbsp sumac 91⅛ tbsp sea salt 3037½ g ginger, grated 364½ cloves garlic, crushed 4860 g chopped coriander, stems and leaves 7290 ml lemon juice 14580 ml vegetable oil 364½ 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:
48600 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 48600 ml chicken stock Cover and roast 4-5 hours until completely tender
7290 g tahini paste 182¼ tbsp lemon juice 121½ clove garlic, crushed 121½ pinch salt 364½ tbsp water
121½ pickled red onion 121½ fresh salad
Name: