Serves: - 188 +
Ingredients
47 tsp peppercorns 117½ cloves 11¾ tsp cardamom 5⅞ tsp fenugreek 23½ tsp fennel 23½ tbsp cumin seeds 23½ star anise 11¾ cinnamon stick 11¾ tsp nutmeg 5⅞ tsp ground ginger 23½ tbsp sweet paprika 23½ tbsp sumac 17⅝ tbsp sea salt 587½ g ginger, grated 70½ cloves garlic, crushed 940 g chopped coriander, stems and leaves 1410 ml lemon juice 2820 ml vegetable oil 70½ 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:
9400 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 9400 ml chicken stock Cover and roast 4-5 hours until completely tender
1410 g tahini paste 35¼ tbsp lemon juice 23½ clove garlic, crushed 23½ pinch salt 70½ tbsp water
23½ pickled red onion 23½ fresh salad
Name: