Serves: - 284 +
Ingredients
71 tsp peppercorns 177½ cloves 17¾ tsp cardamom 8⅞ tsp fenugreek 35½ tsp fennel 35½ tbsp cumin seeds 35½ star anise 17¾ cinnamon stick 17¾ tsp nutmeg 8⅞ tsp ground ginger 35½ tbsp sweet paprika 35½ tbsp sumac 26⅝ tbsp sea salt 887½ g ginger, grated 106½ cloves garlic, crushed 1420 g chopped coriander, stems and leaves 2130 ml lemon juice 4260 ml vegetable oil 106½ 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:
14200 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 14200 ml chicken stock Cover and roast 4-5 hours until completely tender
2130 g tahini paste 53¼ tbsp lemon juice 35½ clove garlic, crushed 35½ pinch salt 106½ tbsp water
35½ pickled red onion 35½ fresh salad
Name: