Serves: - 324 +
Ingredients
81 tsp peppercorns 202½ cloves 20¼ tsp cardamom 10⅛ tsp fenugreek 40½ tsp fennel 40½ tbsp cumin seeds 40½ star anise 20¼ cinnamon stick 20¼ tsp nutmeg 10⅛ tsp ground ginger 40½ tbsp sweet paprika 40½ tbsp sumac 30⅜ tbsp sea salt 1012½ g ginger, grated 121½ cloves garlic, crushed 1620 g chopped coriander, stems and leaves 2430 ml lemon juice 4860 ml vegetable oil 121½ 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:
16200 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 16200 ml chicken stock Cover and roast 4-5 hours until completely tender
2430 g tahini paste 60¾ tbsp lemon juice 40½ clove garlic, crushed 40½ pinch salt 121½ tbsp water
40½ pickled red onion 40½ fresh salad
Name: