Serves: - 164 +
Ingredients
41 tsp peppercorns 102½ cloves 10¼ tsp cardamom 5⅛ tsp fenugreek 20½ tsp fennel 20½ tbsp cumin seeds 20½ star anise 10¼ cinnamon stick 10¼ tsp nutmeg 5⅛ tsp ground ginger 20½ tbsp sweet paprika 20½ tbsp sumac 15⅜ tbsp sea salt 512½ g ginger, grated 61½ cloves garlic, crushed 820 g chopped coriander, stems and leaves 1230 ml lemon juice 2460 ml vegetable oil 61½ 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:
8200 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 8200 ml chicken stock Cover and roast 4-5 hours until completely tender
1230 g tahini paste 30¾ tbsp lemon juice 20½ clove garlic, crushed 20½ pinch salt 61½ tbsp water
20½ pickled red onion 20½ fresh salad
Name: