Serves: - 172 +
Ingredients
43 tsp peppercorns 107½ cloves 10¾ tsp cardamom 5⅜ tsp fenugreek 21½ tsp fennel 21½ tbsp cumin seeds 21½ star anise 10¾ cinnamon stick 10¾ tsp nutmeg 5⅜ tsp ground ginger 21½ tbsp sweet paprika 21½ tbsp sumac 16⅛ tbsp sea salt 537½ g ginger, grated 64½ cloves garlic, crushed 860 g chopped coriander, stems and leaves 1290 ml lemon juice 2580 ml vegetable oil 64½ 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:
8600 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 8600 ml chicken stock Cover and roast 4-5 hours until completely tender
1290 g tahini paste 32¼ tbsp lemon juice 21½ clove garlic, crushed 21½ pinch salt 64½ tbsp water
21½ pickled red onion 21½ fresh salad
Name: