Serves: - 196 +
Ingredients
49 tsp peppercorns 122½ cloves 12¼ tsp cardamom 6⅛ tsp fenugreek 24½ tsp fennel 24½ tbsp cumin seeds 24½ star anise 12¼ cinnamon stick 12¼ tsp nutmeg 6⅛ tsp ground ginger 24½ tbsp sweet paprika 24½ tbsp sumac 18⅜ tbsp sea salt 612½ g ginger, grated 73½ cloves garlic, crushed 980 g chopped coriander, stems and leaves 1470 ml lemon juice 2940 ml vegetable oil 73½ 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:
9800 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 9800 ml chicken stock Cover and roast 4-5 hours until completely tender
1470 g tahini paste 36¾ tbsp lemon juice 24½ clove garlic, crushed 24½ pinch salt 73½ tbsp water
24½ pickled red onion 24½ fresh salad
Name: