Serves: - 340 +
Ingredients
85 tsp peppercorns 212½ cloves 21¼ tsp cardamom 10⅝ tsp fenugreek 42½ tsp fennel 42½ tbsp cumin seeds 42½ star anise 21¼ cinnamon stick 21¼ tsp nutmeg 10⅝ tsp ground ginger 42½ tbsp sweet paprika 42½ tbsp sumac 31⅞ tbsp sea salt 1062½ g ginger, grated 127½ cloves garlic, crushed 1700 g chopped coriander, stems and leaves 2550 ml lemon juice 5100 ml vegetable oil 127½ 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:
17000 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 17000 ml chicken stock Cover and roast 4-5 hours until completely tender
2550 g tahini paste 63¾ tbsp lemon juice 42½ clove garlic, crushed 42½ pinch salt 127½ tbsp water
42½ pickled red onion 42½ fresh salad
Name: