Serves: - 468 +
Ingredients
117 tsp peppercorns 292½ cloves 29¼ tsp cardamom 14⅝ tsp fenugreek 58½ tsp fennel 58½ tbsp cumin seeds 58½ star anise 29¼ cinnamon stick 29¼ tsp nutmeg 14⅝ tsp ground ginger 58½ tbsp sweet paprika 58½ tbsp sumac 43⅞ tbsp sea salt 1462½ g ginger, grated 175½ cloves garlic, crushed 2340 g chopped coriander, stems and leaves 3510 ml lemon juice 7020 ml vegetable oil 175½ 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:
23400 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 23400 ml chicken stock Cover and roast 4-5 hours until completely tender
3510 g tahini paste 87¾ tbsp lemon juice 58½ clove garlic, crushed 58½ pinch salt 175½ tbsp water
58½ pickled red onion 58½ fresh salad
Name: