Serves: - 276 +
Ingredients
69 tsp peppercorns 172½ cloves 17¼ tsp cardamom 8⅝ tsp fenugreek 34½ tsp fennel 34½ tbsp cumin seeds 34½ star anise 17¼ cinnamon stick 17¼ tsp nutmeg 8⅝ tsp ground ginger 34½ tbsp sweet paprika 34½ tbsp sumac 25⅞ tbsp sea salt 862½ g ginger, grated 103½ cloves garlic, crushed 1380 g chopped coriander, stems and leaves 2070 ml lemon juice 4140 ml vegetable oil 103½ 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:
13800 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 13800 ml chicken stock Cover and roast 4-5 hours until completely tender
2070 g tahini paste 51¾ tbsp lemon juice 34½ clove garlic, crushed 34½ pinch salt 103½ tbsp water
34½ pickled red onion 34½ fresh salad
Name: