Serves: - 436 +
Ingredients
109 tsp peppercorns 272½ cloves 27¼ tsp cardamom 13⅝ tsp fenugreek 54½ tsp fennel 54½ tbsp cumin seeds 54½ star anise 27¼ cinnamon stick 27¼ tsp nutmeg 13⅝ tsp ground ginger 54½ tbsp sweet paprika 54½ tbsp sumac 40⅞ tbsp sea salt 1362½ g ginger, grated 163½ cloves garlic, crushed 2180 g chopped coriander, stems and leaves 3270 ml lemon juice 6540 ml vegetable oil 163½ 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:
21800 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 21800 ml chicken stock Cover and roast 4-5 hours until completely tender
3270 g tahini paste 81¾ tbsp lemon juice 54½ clove garlic, crushed 54½ pinch salt 163½ tbsp water
54½ pickled red onion 54½ fresh salad
Name: