Serves: - 1052 +
Ingredients
263 tsp peppercorns 657½ cloves 65¾ tsp cardamom 32⅞ tsp fenugreek 131½ tsp fennel 131½ tbsp cumin seeds 131½ star anise 65¾ cinnamon stick 65¾ tsp nutmeg 32⅞ tsp ground ginger 131½ tbsp sweet paprika 131½ tbsp sumac 98⅝ tbsp sea salt 3287½ g ginger, grated 394½ cloves garlic, crushed 5260 g chopped coriander, stems and leaves 7890 ml lemon juice 15780 ml vegetable oil 394½ 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:
52600 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 52600 ml chicken stock Cover and roast 4-5 hours until completely tender
7890 g tahini paste 197¼ tbsp lemon juice 131½ clove garlic, crushed 131½ pinch salt 394½ tbsp water
131½ pickled red onion 131½ fresh salad
Name: