Serves: - 412 +
Ingredients
103 tsp peppercorns 257½ cloves 25¾ tsp cardamom 12⅞ tsp fenugreek 51½ tsp fennel 51½ tbsp cumin seeds 51½ star anise 25¾ cinnamon stick 25¾ tsp nutmeg 12⅞ tsp ground ginger 51½ tbsp sweet paprika 51½ tbsp sumac 38⅝ tbsp sea salt 1287½ g ginger, grated 154½ cloves garlic, crushed 2060 g chopped coriander, stems and leaves 3090 ml lemon juice 6180 ml vegetable oil 154½ 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:
20600 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 20600 ml chicken stock Cover and roast 4-5 hours until completely tender
3090 g tahini paste 77¼ tbsp lemon juice 51½ clove garlic, crushed 51½ pinch salt 154½ tbsp water
51½ pickled red onion 51½ fresh salad
Name: