Serves: - 1068 +
Ingredients
267 tsp peppercorns 667½ cloves 66¾ tsp cardamom 33⅜ tsp fenugreek 133½ tsp fennel 133½ tbsp cumin seeds 133½ star anise 66¾ cinnamon stick 66¾ tsp nutmeg 33⅜ tsp ground ginger 133½ tbsp sweet paprika 133½ tbsp sumac 100⅛ tbsp sea salt 3337½ g ginger, grated 400½ cloves garlic, crushed 5340 g chopped coriander, stems and leaves 8010 ml lemon juice 16020 ml vegetable oil 400½ 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:
53400 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 53400 ml chicken stock Cover and roast 4-5 hours until completely tender
8010 g tahini paste 200¼ tbsp lemon juice 133½ clove garlic, crushed 133½ pinch salt 400½ tbsp water
133½ pickled red onion 133½ fresh salad
Name: