Serves: - 236 +
Ingredients
59 tsp peppercorns 147½ cloves 14¾ tsp cardamom 7⅜ tsp fenugreek 29½ tsp fennel 29½ tbsp cumin seeds 29½ star anise 14¾ cinnamon stick 14¾ tsp nutmeg 7⅜ tsp ground ginger 29½ tbsp sweet paprika 29½ tbsp sumac 22⅛ tbsp sea salt 737½ g ginger, grated 88½ cloves garlic, crushed 1180 g chopped coriander, stems and leaves 1770 ml lemon juice 3540 ml vegetable oil 88½ 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:
11800 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 11800 ml chicken stock Cover and roast 4-5 hours until completely tender
1770 g tahini paste 44¼ tbsp lemon juice 29½ clove garlic, crushed 29½ pinch salt 88½ tbsp water
29½ pickled red onion 29½ fresh salad
Name: