Serves: - 1076 +
Ingredients
269 tsp peppercorns 672½ cloves 67¼ tsp cardamom 33⅝ tsp fenugreek 134½ tsp fennel 134½ tbsp cumin seeds 134½ star anise 67¼ cinnamon stick 67¼ tsp nutmeg 33⅝ tsp ground ginger 134½ tbsp sweet paprika 134½ tbsp sumac 100⅞ tbsp sea salt 3362½ g ginger, grated 403½ cloves garlic, crushed 5380 g chopped coriander, stems and leaves 8070 ml lemon juice 16140 ml vegetable oil 403½ 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:
53800 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 53800 ml chicken stock Cover and roast 4-5 hours until completely tender
8070 g tahini paste 201¾ tbsp lemon juice 134½ clove garlic, crushed 134½ pinch salt 403½ tbsp water
134½ pickled red onion 134½ fresh salad
Name: