Serves: - 156 +
Ingredients
39 tsp peppercorns 97½ cloves 9¾ tsp cardamom 4⅞ tsp fenugreek 19½ tsp fennel 19½ tbsp cumin seeds 19½ star anise 9¾ cinnamon stick 9¾ tsp nutmeg 4⅞ tsp ground ginger 19½ tbsp sweet paprika 19½ tbsp sumac 14⅝ tbsp sea salt 487½ g ginger, grated 58½ cloves garlic, crushed 780 g chopped coriander, stems and leaves 1170 ml lemon juice 2340 ml vegetable oil 58½ 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:
7800 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 7800 ml chicken stock Cover and roast 4-5 hours until completely tender
1170 g tahini paste 29¼ tbsp lemon juice 19½ clove garlic, crushed 19½ pinch salt 58½ tbsp water
19½ pickled red onion 19½ fresh salad
Name: