Serves: - 612 +
Ingredients
153 tsp peppercorns 382½ cloves 38¼ tsp cardamom 19⅛ tsp fenugreek 76½ tsp fennel 76½ tbsp cumin seeds 76½ star anise 38¼ cinnamon stick 38¼ tsp nutmeg 19⅛ tsp ground ginger 76½ tbsp sweet paprika 76½ tbsp sumac 57⅜ tbsp sea salt 1912½ g ginger, grated 229½ cloves garlic, crushed 3060 g chopped coriander, stems and leaves 4590 ml lemon juice 9180 ml vegetable oil 229½ 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:
30600 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 30600 ml chicken stock Cover and roast 4-5 hours until completely tender
4590 g tahini paste 114¾ tbsp lemon juice 76½ clove garlic, crushed 76½ pinch salt 229½ tbsp water
76½ pickled red onion 76½ fresh salad
Name: