Serves: - 316 +
Ingredients
79 tsp peppercorns 197½ cloves 19¾ tsp cardamom 9⅞ tsp fenugreek 39½ tsp fennel 39½ tbsp cumin seeds 39½ star anise 19¾ cinnamon stick 19¾ tsp nutmeg 9⅞ tsp ground ginger 39½ tbsp sweet paprika 39½ tbsp sumac 29⅝ tbsp sea salt 987½ g ginger, grated 118½ cloves garlic, crushed 1580 g chopped coriander, stems and leaves 2370 ml lemon juice 4740 ml vegetable oil 118½ 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:
15800 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 15800 ml chicken stock Cover and roast 4-5 hours until completely tender
2370 g tahini paste 59¼ tbsp lemon juice 39½ clove garlic, crushed 39½ pinch salt 118½ tbsp water
39½ pickled red onion 39½ fresh salad
Name: