Serves: - 364 +
Ingredients
91 tsp peppercorns 227½ cloves 22¾ tsp cardamom 11⅜ tsp fenugreek 45½ tsp fennel 45½ tbsp cumin seeds 45½ star anise 22¾ cinnamon stick 22¾ tsp nutmeg 11⅜ tsp ground ginger 45½ tbsp sweet paprika 45½ tbsp sumac 34⅛ tbsp sea salt 1137½ g ginger, grated 136½ cloves garlic, crushed 1820 g chopped coriander, stems and leaves 2730 ml lemon juice 5460 ml vegetable oil 136½ 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:
18200 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 18200 ml chicken stock Cover and roast 4-5 hours until completely tender
2730 g tahini paste 68¼ tbsp lemon juice 45½ clove garlic, crushed 45½ pinch salt 136½ tbsp water
45½ pickled red onion 45½ fresh salad
Name: