Serves: - 484 +
Ingredients
121 tsp peppercorns 302½ cloves 30¼ tsp cardamom 15⅛ tsp fenugreek 60½ tsp fennel 60½ tbsp cumin seeds 60½ star anise 30¼ cinnamon stick 30¼ tsp nutmeg 15⅛ tsp ground ginger 60½ tbsp sweet paprika 60½ tbsp sumac 45⅜ tbsp sea salt 1512½ g ginger, grated 181½ cloves garlic, crushed 2420 g chopped coriander, stems and leaves 3630 ml lemon juice 7260 ml vegetable oil 181½ 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:
24200 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 24200 ml chicken stock Cover and roast 4-5 hours until completely tender
3630 g tahini paste 90¾ tbsp lemon juice 60½ clove garlic, crushed 60½ pinch salt 181½ tbsp water
60½ pickled red onion 60½ fresh salad
Name: