Serves: - 159 +
Ingredients
39¾ tsp peppercorns 99⅜ cloves 9 15/16 tsp cardamom 5 tsp fenugreek 19⅞ tsp fennel 19⅞ tbsp cumin seeds 19⅞ star anise 9 15/16 cinnamon stick 9 15/16 tsp nutmeg 5 tsp ground ginger 19⅞ tbsp sweet paprika 19⅞ tbsp sumac 14 10/11 tbsp sea salt 496⅞ g ginger, grated 59⅝ cloves garlic, crushed 795 g chopped coriander, stems and leaves 1192½ ml lemon juice 2385 ml vegetable oil 59⅝ 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:
7950 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 7950 ml chicken stock Cover and roast 4-5 hours until completely tender
1192½ g tahini paste 29 13/16 tbsp lemon juice 19⅞ clove garlic, crushed 19⅞ pinch salt 59⅝ tbsp water
19⅞ pickled red onion 19⅞ fresh salad
Name: