Serves: - 228 +
Ingredients
57 tsp peppercorns 142½ cloves 14¼ tsp cardamom 7⅛ tsp fenugreek 28½ tsp fennel 28½ tbsp cumin seeds 28½ star anise 14¼ cinnamon stick 14¼ tsp nutmeg 7⅛ tsp ground ginger 28½ tbsp sweet paprika 28½ tbsp sumac 21⅜ tbsp sea salt 712½ g ginger, grated 85½ cloves garlic, crushed 1140 g chopped coriander, stems and leaves 1710 ml lemon juice 3420 ml vegetable oil 85½ 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:
11400 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 11400 ml chicken stock Cover and roast 4-5 hours until completely tender
1710 g tahini paste 42¾ tbsp lemon juice 28½ clove garlic, crushed 28½ pinch salt 85½ tbsp water
28½ pickled red onion 28½ fresh salad
Name: