Serves: - 1044 +
Ingredients
261 tsp peppercorns 652½ cloves 65¼ tsp cardamom 32⅝ tsp fenugreek 130½ tsp fennel 130½ tbsp cumin seeds 130½ star anise 65¼ cinnamon stick 65¼ tsp nutmeg 32⅝ tsp ground ginger 130½ tbsp sweet paprika 130½ tbsp sumac 97⅞ tbsp sea salt 3262½ g ginger, grated 391½ cloves garlic, crushed 5220 g chopped coriander, stems and leaves 7830 ml lemon juice 15660 ml vegetable oil 391½ 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:
52200 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 52200 ml chicken stock Cover and roast 4-5 hours until completely tender
7830 g tahini paste 195¾ tbsp lemon juice 130½ clove garlic, crushed 130½ pinch salt 391½ tbsp water
130½ pickled red onion 130½ fresh salad
Name: