Serves: - 268 +
Ingredients
67 tsp peppercorns 167½ cloves 16¾ tsp cardamom 8⅜ tsp fenugreek 33½ tsp fennel 33½ tbsp cumin seeds 33½ star anise 16¾ cinnamon stick 16¾ tsp nutmeg 8⅜ tsp ground ginger 33½ tbsp sweet paprika 33½ tbsp sumac 25⅛ tbsp sea salt 837½ g ginger, grated 100½ cloves garlic, crushed 1340 g chopped coriander, stems and leaves 2010 ml lemon juice 4020 ml vegetable oil 100½ 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:
13400 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 13400 ml chicken stock Cover and roast 4-5 hours until completely tender
2010 g tahini paste 50¼ tbsp lemon juice 33½ clove garlic, crushed 33½ pinch salt 100½ tbsp water
33½ pickled red onion 33½ fresh salad
Name: