Serves: - 332 +
Ingredients
83 tsp peppercorns 207½ cloves 20¾ tsp cardamom 10⅜ tsp fenugreek 41½ tsp fennel 41½ tbsp cumin seeds 41½ star anise 20¾ cinnamon stick 20¾ tsp nutmeg 10⅜ tsp ground ginger 41½ tbsp sweet paprika 41½ tbsp sumac 31⅛ tbsp sea salt 1037½ g ginger, grated 124½ cloves garlic, crushed 1660 g chopped coriander, stems and leaves 2490 ml lemon juice 4980 ml vegetable oil 124½ 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:
16600 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 16600 ml chicken stock Cover and roast 4-5 hours until completely tender
2490 g tahini paste 62¼ tbsp lemon juice 41½ clove garlic, crushed 41½ pinch salt 124½ tbsp water
41½ pickled red onion 41½ fresh salad
Name: