Serves: - 428 +
Ingredients
107 tsp peppercorns 267½ cloves 26¾ tsp cardamom 13⅜ tsp fenugreek 53½ tsp fennel 53½ tbsp cumin seeds 53½ star anise 26¾ cinnamon stick 26¾ tsp nutmeg 13⅜ tsp ground ginger 53½ tbsp sweet paprika 53½ tbsp sumac 40⅛ tbsp sea salt 1337½ g ginger, grated 160½ cloves garlic, crushed 2140 g chopped coriander, stems and leaves 3210 ml lemon juice 6420 ml vegetable oil 160½ 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:
21400 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 21400 ml chicken stock Cover and roast 4-5 hours until completely tender
3210 g tahini paste 80¼ tbsp lemon juice 53½ clove garlic, crushed 53½ pinch salt 160½ tbsp water
53½ pickled red onion 53½ fresh salad
Name: