Serves: - 244 +
Ingredients
61 tsp peppercorns 152½ cloves 15¼ tsp cardamom 7⅝ tsp fenugreek 30½ tsp fennel 30½ tbsp cumin seeds 30½ star anise 15¼ cinnamon stick 15¼ tsp nutmeg 7⅝ tsp ground ginger 30½ tbsp sweet paprika 30½ tbsp sumac 22⅞ tbsp sea salt 762½ g ginger, grated 91½ cloves garlic, crushed 1220 g chopped coriander, stems and leaves 1830 ml lemon juice 3660 ml vegetable oil 91½ 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:
12200 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 12200 ml chicken stock Cover and roast 4-5 hours until completely tender
1830 g tahini paste 45¾ tbsp lemon juice 30½ clove garlic, crushed 30½ pinch salt 91½ tbsp water
30½ pickled red onion 30½ fresh salad
Name: