Serves: - 564 +
Ingredients
141 tsp peppercorns 352½ cloves 35¼ tsp cardamom 17⅝ tsp fenugreek 70½ tsp fennel 70½ tbsp cumin seeds 70½ star anise 35¼ cinnamon stick 35¼ tsp nutmeg 17⅝ tsp ground ginger 70½ tbsp sweet paprika 70½ tbsp sumac 52⅞ tbsp sea salt 1762½ g ginger, grated 211½ cloves garlic, crushed 2820 g chopped coriander, stems and leaves 4230 ml lemon juice 8460 ml vegetable oil 211½ 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:
28200 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 28200 ml chicken stock Cover and roast 4-5 hours until completely tender
4230 g tahini paste 105¾ tbsp lemon juice 70½ clove garlic, crushed 70½ pinch salt 211½ tbsp water
70½ pickled red onion 70½ fresh salad
Name: