Serves: - 676 +
Ingredients
169 tsp peppercorns 422½ cloves 42¼ tsp cardamom 21⅛ tsp fenugreek 84½ tsp fennel 84½ tbsp cumin seeds 84½ star anise 42¼ cinnamon stick 42¼ tsp nutmeg 21⅛ tsp ground ginger 84½ tbsp sweet paprika 84½ tbsp sumac 63⅜ tbsp sea salt 2112½ g ginger, grated 253½ cloves garlic, crushed 3380 g chopped coriander, stems and leaves 5070 ml lemon juice 10140 ml vegetable oil 253½ 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:
33800 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 33800 ml chicken stock Cover and roast 4-5 hours until completely tender
5070 g tahini paste 126¾ tbsp lemon juice 84½ clove garlic, crushed 84½ pinch salt 253½ tbsp water
84½ pickled red onion 84½ fresh salad
Name: