Serves: - 1028 +
Ingredients
257 tsp peppercorns 642½ cloves 64¼ tsp cardamom 32⅛ tsp fenugreek 128½ tsp fennel 128½ tbsp cumin seeds 128½ star anise 64¼ cinnamon stick 64¼ tsp nutmeg 32⅛ tsp ground ginger 128½ tbsp sweet paprika 128½ tbsp sumac 96⅜ tbsp sea salt 3212½ g ginger, grated 385½ cloves garlic, crushed 5140 g chopped coriander, stems and leaves 7710 ml lemon juice 15420 ml vegetable oil 385½ 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:
51400 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 51400 ml chicken stock Cover and roast 4-5 hours until completely tender
7710 g tahini paste 192¾ tbsp lemon juice 128½ clove garlic, crushed 128½ pinch salt 385½ tbsp water
128½ pickled red onion 128½ fresh salad
Name: