Serves: - 388 +
Ingredients
97 tsp peppercorns 242½ cloves 24¼ tsp cardamom 12⅛ tsp fenugreek 48½ tsp fennel 48½ tbsp cumin seeds 48½ star anise 24¼ cinnamon stick 24¼ tsp nutmeg 12⅛ tsp ground ginger 48½ tbsp sweet paprika 48½ tbsp sumac 36⅜ tbsp sea salt 1212½ g ginger, grated 145½ cloves garlic, crushed 1940 g chopped coriander, stems and leaves 2910 ml lemon juice 5820 ml vegetable oil 145½ 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:
19400 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 19400 ml chicken stock Cover and roast 4-5 hours until completely tender
2910 g tahini paste 72¾ tbsp lemon juice 48½ clove garlic, crushed 48½ pinch salt 145½ tbsp water
48½ pickled red onion 48½ fresh salad
Name: