Serves: - 996 +
Ingredients
249 tsp peppercorns 622½ cloves 62¼ tsp cardamom 31⅛ tsp fenugreek 124½ tsp fennel 124½ tbsp cumin seeds 124½ star anise 62¼ cinnamon stick 62¼ tsp nutmeg 31⅛ tsp ground ginger 124½ tbsp sweet paprika 124½ tbsp sumac 93⅜ tbsp sea salt 3112½ g ginger, grated 373½ cloves garlic, crushed 4980 g chopped coriander, stems and leaves 7470 ml lemon juice 14940 ml vegetable oil 373½ 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:
49800 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 49800 ml chicken stock Cover and roast 4-5 hours until completely tender
7470 g tahini paste 186¾ tbsp lemon juice 124½ clove garlic, crushed 124½ pinch salt 373½ tbsp water
124½ pickled red onion 124½ fresh salad
Name: