Serves: - 292 +
Ingredients
73 tsp peppercorns 182½ cloves 18¼ tsp cardamom 9⅛ tsp fenugreek 36½ tsp fennel 36½ tbsp cumin seeds 36½ star anise 18¼ cinnamon stick 18¼ tsp nutmeg 9⅛ tsp ground ginger 36½ tbsp sweet paprika 36½ tbsp sumac 27⅜ tbsp sea salt 912½ g ginger, grated 109½ cloves garlic, crushed 1460 g chopped coriander, stems and leaves 2190 ml lemon juice 4380 ml vegetable oil 109½ 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:
14600 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 14600 ml chicken stock Cover and roast 4-5 hours until completely tender
2190 g tahini paste 54¾ tbsp lemon juice 36½ clove garlic, crushed 36½ pinch salt 109½ tbsp water
36½ pickled red onion 36½ fresh salad
Name: