Serves: - 204 +
Ingredients
51 tsp peppercorns 127½ cloves 12¾ tsp cardamom 6⅜ tsp fenugreek 25½ tsp fennel 25½ tbsp cumin seeds 25½ star anise 12¾ cinnamon stick 12¾ tsp nutmeg 6⅜ tsp ground ginger 25½ tbsp sweet paprika 25½ tbsp sumac 19⅛ tbsp sea salt 637½ g ginger, grated 76½ cloves garlic, crushed 1020 g chopped coriander, stems and leaves 1530 ml lemon juice 3060 ml vegetable oil 76½ 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:
10200 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 10200 ml chicken stock Cover and roast 4-5 hours until completely tender
1530 g tahini paste 38¼ tbsp lemon juice 25½ clove garlic, crushed 25½ pinch salt 76½ tbsp water
25½ pickled red onion 25½ fresh salad
Name: