Serves: - 1004 +
Ingredients
251 tsp peppercorns 627½ cloves 62¾ tsp cardamom 31⅜ tsp fenugreek 125½ tsp fennel 125½ tbsp cumin seeds 125½ star anise 62¾ cinnamon stick 62¾ tsp nutmeg 31⅜ tsp ground ginger 125½ tbsp sweet paprika 125½ tbsp sumac 94⅛ tbsp sea salt 3137½ g ginger, grated 376½ cloves garlic, crushed 5020 g chopped coriander, stems and leaves 7530 ml lemon juice 15060 ml vegetable oil 376½ 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:
50200 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 50200 ml chicken stock Cover and roast 4-5 hours until completely tender
7530 g tahini paste 188¼ tbsp lemon juice 125½ clove garlic, crushed 125½ pinch salt 376½ tbsp water
125½ pickled red onion 125½ fresh salad
Name: