Serves: - 508 +
Ingredients
127 tsp peppercorns 317½ cloves 31¾ tsp cardamom 15⅞ tsp fenugreek 63½ tsp fennel 63½ tbsp cumin seeds 63½ star anise 31¾ cinnamon stick 31¾ tsp nutmeg 15⅞ tsp ground ginger 63½ tbsp sweet paprika 63½ tbsp sumac 47⅝ tbsp sea salt 1587½ g ginger, grated 190½ cloves garlic, crushed 2540 g chopped coriander, stems and leaves 3810 ml lemon juice 7620 ml vegetable oil 190½ 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:
25400 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 25400 ml chicken stock Cover and roast 4-5 hours until completely tender
3810 g tahini paste 95¼ tbsp lemon juice 63½ clove garlic, crushed 63½ pinch salt 190½ tbsp water
63½ pickled red onion 63½ fresh salad
Name: