Serves: - 348 +
Ingredients
87 tsp peppercorns 217½ cloves 21¾ tsp cardamom 10⅞ tsp fenugreek 43½ tsp fennel 43½ tbsp cumin seeds 43½ star anise 21¾ cinnamon stick 21¾ tsp nutmeg 10⅞ tsp ground ginger 43½ tbsp sweet paprika 43½ tbsp sumac 32⅝ tbsp sea salt 1087½ g ginger, grated 130½ cloves garlic, crushed 1740 g chopped coriander, stems and leaves 2610 ml lemon juice 5220 ml vegetable oil 130½ 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:
17400 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 17400 ml chicken stock Cover and roast 4-5 hours until completely tender
2610 g tahini paste 65¼ tbsp lemon juice 43½ clove garlic, crushed 43½ pinch salt 130½ tbsp water
43½ pickled red onion 43½ fresh salad
Name: