Serves: - 604 +
Ingredients
151 tsp peppercorns 377½ cloves 37¾ tsp cardamom 18⅞ tsp fenugreek 75½ tsp fennel 75½ tbsp cumin seeds 75½ star anise 37¾ cinnamon stick 37¾ tsp nutmeg 18⅞ tsp ground ginger 75½ tbsp sweet paprika 75½ tbsp sumac 56⅝ tbsp sea salt 1887½ g ginger, grated 226½ cloves garlic, crushed 3020 g chopped coriander, stems and leaves 4530 ml lemon juice 9060 ml vegetable oil 226½ 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:
30200 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 30200 ml chicken stock Cover and roast 4-5 hours until completely tender
4530 g tahini paste 113¼ tbsp lemon juice 75½ clove garlic, crushed 75½ pinch salt 226½ tbsp water
75½ pickled red onion 75½ fresh salad
Name: