Serves: - 212 +
Ingredients
53 tsp peppercorns 132½ cloves 13¼ tsp cardamom 6⅝ tsp fenugreek 26½ tsp fennel 26½ tbsp cumin seeds 26½ star anise 13¼ cinnamon stick 13¼ tsp nutmeg 6⅝ tsp ground ginger 26½ tbsp sweet paprika 26½ tbsp sumac 19⅞ tbsp sea salt 662½ g ginger, grated 79½ cloves garlic, crushed 1060 g chopped coriander, stems and leaves 1590 ml lemon juice 3180 ml vegetable oil 79½ 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:
10600 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 10600 ml chicken stock Cover and roast 4-5 hours until completely tender
1590 g tahini paste 39¾ tbsp lemon juice 26½ clove garlic, crushed 26½ pinch salt 79½ tbsp water
26½ pickled red onion 26½ fresh salad
Name: