Serves: - 308 +
Ingredients
77 tsp peppercorns 192½ cloves 19¼ tsp cardamom 9⅝ tsp fenugreek 38½ tsp fennel 38½ tbsp cumin seeds 38½ star anise 19¼ cinnamon stick 19¼ tsp nutmeg 9⅝ tsp ground ginger 38½ tbsp sweet paprika 38½ tbsp sumac 28⅞ tbsp sea salt 962½ g ginger, grated 115½ cloves garlic, crushed 1540 g chopped coriander, stems and leaves 2310 ml lemon juice 4620 ml vegetable oil 115½ 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:
15400 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 15400 ml chicken stock Cover and roast 4-5 hours until completely tender
2310 g tahini paste 57¾ tbsp lemon juice 38½ clove garlic, crushed 38½ pinch salt 115½ tbsp water
38½ pickled red onion 38½ fresh salad
Name: