Serves: - 356 +
Ingredients
89 tsp peppercorns 222½ cloves 22¼ tsp cardamom 11⅛ tsp fenugreek 44½ tsp fennel 44½ tbsp cumin seeds 44½ star anise 22¼ cinnamon stick 22¼ tsp nutmeg 11⅛ tsp ground ginger 44½ tbsp sweet paprika 44½ tbsp sumac 33⅜ tbsp sea salt 1112½ g ginger, grated 133½ cloves garlic, crushed 1780 g chopped coriander, stems and leaves 2670 ml lemon juice 5340 ml vegetable oil 133½ 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:
17800 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 17800 ml chicken stock Cover and roast 4-5 hours until completely tender
2670 g tahini paste 66¾ tbsp lemon juice 44½ clove garlic, crushed 44½ pinch salt 133½ tbsp water
44½ pickled red onion 44½ fresh salad
Name: