Serves: - 476 +
Ingredients
119 tsp peppercorns 297½ cloves 29¾ tsp cardamom 14⅞ tsp fenugreek 59½ tsp fennel 59½ tbsp cumin seeds 59½ star anise 29¾ cinnamon stick 29¾ tsp nutmeg 14⅞ tsp ground ginger 59½ tbsp sweet paprika 59½ tbsp sumac 44⅝ tbsp sea salt 1487½ g ginger, grated 178½ cloves garlic, crushed 2380 g chopped coriander, stems and leaves 3570 ml lemon juice 7140 ml vegetable oil 178½ 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:
23800 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 23800 ml chicken stock Cover and roast 4-5 hours until completely tender
3570 g tahini paste 89¼ tbsp lemon juice 59½ clove garlic, crushed 59½ pinch salt 178½ tbsp water
59½ pickled red onion 59½ fresh salad
Name: