Serves: - 1012 +
Ingredients
253 tsp peppercorns 632½ cloves 63¼ tsp cardamom 31⅝ tsp fenugreek 126½ tsp fennel 126½ tbsp cumin seeds 126½ star anise 63¼ cinnamon stick 63¼ tsp nutmeg 31⅝ tsp ground ginger 126½ tbsp sweet paprika 126½ tbsp sumac 94⅞ tbsp sea salt 3162½ g ginger, grated 379½ cloves garlic, crushed 5060 g chopped coriander, stems and leaves 7590 ml lemon juice 15180 ml vegetable oil 379½ 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:
50600 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 50600 ml chicken stock Cover and roast 4-5 hours until completely tender
7590 g tahini paste 189¾ tbsp lemon juice 126½ clove garlic, crushed 126½ pinch salt 379½ tbsp water
126½ pickled red onion 126½ fresh salad
Name: