Serves: - 255 +
Ingredients
63¾ tsp peppercorns 159⅜ cloves 15 15/16 tsp cardamom 8 tsp fenugreek 31⅞ tsp fennel 31⅞ tbsp cumin seeds 31⅞ star anise 15 15/16 cinnamon stick 15 15/16 tsp nutmeg 8 tsp ground ginger 31⅞ tbsp sweet paprika 31⅞ tbsp sumac 23 10/11 tbsp sea salt 796⅞ g ginger, grated 95⅝ cloves garlic, crushed 1275 g chopped coriander, stems and leaves 1912½ ml lemon juice 3825 ml vegetable oil 95⅝ 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:
12750 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 12750 ml chicken stock Cover and roast 4-5 hours until completely tender
1912½ g tahini paste 47 13/16 tbsp lemon juice 31⅞ clove garlic, crushed 31⅞ pinch salt 95⅝ tbsp water
31⅞ pickled red onion 31⅞ fresh salad
Name: