Serves: - 220 +
Ingredients
55 tsp peppercorns 137½ cloves 13¾ tsp cardamom 6⅞ tsp fenugreek 27½ tsp fennel 27½ tbsp cumin seeds 27½ star anise 13¾ cinnamon stick 13¾ tsp nutmeg 6⅞ tsp ground ginger 27½ tbsp sweet paprika 27½ tbsp sumac 20⅝ tbsp sea salt 687½ g ginger, grated 82½ cloves garlic, crushed 1100 g chopped coriander, stems and leaves 1650 ml lemon juice 3300 ml vegetable oil 82½ 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:
11000 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 11000 ml chicken stock Cover and roast 4-5 hours until completely tender
1650 g tahini paste 41¼ tbsp lemon juice 27½ clove garlic, crushed 27½ pinch salt 82½ tbsp water
27½ pickled red onion 27½ fresh salad
Name: