Serves: - 1084 +
Ingredients
271 tsp peppercorns 677½ cloves 67¾ tsp cardamom 33⅞ tsp fenugreek 135½ tsp fennel 135½ tbsp cumin seeds 135½ star anise 67¾ cinnamon stick 67¾ tsp nutmeg 33⅞ tsp ground ginger 135½ tbsp sweet paprika 135½ tbsp sumac 101⅝ tbsp sea salt 3387½ g ginger, grated 406½ cloves garlic, crushed 5420 g chopped coriander, stems and leaves 8130 ml lemon juice 16260 ml vegetable oil 406½ 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:
54200 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 54200 ml chicken stock Cover and roast 4-5 hours until completely tender
8130 g tahini paste 203¼ tbsp lemon juice 135½ clove garlic, crushed 135½ pinch salt 406½ tbsp water
135½ pickled red onion 135½ fresh salad
Name: