Serves: - 452 +
Ingredients
113 tsp peppercorns 282½ cloves 28¼ tsp cardamom 14⅛ tsp fenugreek 56½ tsp fennel 56½ tbsp cumin seeds 56½ star anise 28¼ cinnamon stick 28¼ tsp nutmeg 14⅛ tsp ground ginger 56½ tbsp sweet paprika 56½ tbsp sumac 42⅜ tbsp sea salt 1412½ g ginger, grated 169½ cloves garlic, crushed 2260 g chopped coriander, stems and leaves 3390 ml lemon juice 6780 ml vegetable oil 169½ 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:
22600 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 22600 ml chicken stock Cover and roast 4-5 hours until completely tender
3390 g tahini paste 84¾ tbsp lemon juice 56½ clove garlic, crushed 56½ pinch salt 169½ tbsp water
56½ pickled red onion 56½ fresh salad
Name: