Serves: - 180 +
Ingredients
45 tsp peppercorns 112½ cloves 11¼ tsp cardamom 5⅝ tsp fenugreek 22½ tsp fennel 22½ tbsp cumin seeds 22½ star anise 11¼ cinnamon stick 11¼ tsp nutmeg 5⅝ tsp ground ginger 22½ tbsp sweet paprika 22½ tbsp sumac 16⅞ tbsp sea salt 562½ g ginger, grated 67½ cloves garlic, crushed 900 g chopped coriander, stems and leaves 1350 ml lemon juice 2700 ml vegetable oil 67½ 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:
9000 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 9000 ml chicken stock Cover and roast 4-5 hours until completely tender
1350 g tahini paste 33¾ tbsp lemon juice 22½ clove garlic, crushed 22½ pinch salt 67½ tbsp water
22½ pickled red onion 22½ fresh salad
Name: