Serves: - 444 +
Ingredients
111 tsp peppercorns 277½ cloves 27¾ tsp cardamom 13⅞ tsp fenugreek 55½ tsp fennel 55½ tbsp cumin seeds 55½ star anise 27¾ cinnamon stick 27¾ tsp nutmeg 13⅞ tsp ground ginger 55½ tbsp sweet paprika 55½ tbsp sumac 41⅝ tbsp sea salt 1387½ g ginger, grated 166½ cloves garlic, crushed 2220 g chopped coriander, stems and leaves 3330 ml lemon juice 6660 ml vegetable oil 166½ 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:
22200 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 22200 ml chicken stock Cover and roast 4-5 hours until completely tender
3330 g tahini paste 83¼ tbsp lemon juice 55½ clove garlic, crushed 55½ pinch salt 166½ tbsp water
55½ pickled red onion 55½ fresh salad
Name: