Serves: - 1092 +
Ingredients
273 tsp peppercorns 682½ cloves 68¼ tsp cardamom 34⅛ tsp fenugreek 136½ tsp fennel 136½ tbsp cumin seeds 136½ star anise 68¼ cinnamon stick 68¼ tsp nutmeg 34⅛ tsp ground ginger 136½ tbsp sweet paprika 136½ tbsp sumac 102⅜ tbsp sea salt 3412½ g ginger, grated 409½ cloves garlic, crushed 5460 g chopped coriander, stems and leaves 8190 ml lemon juice 16380 ml vegetable oil 409½ 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:
54600 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 54600 ml chicken stock Cover and roast 4-5 hours until completely tender
8190 g tahini paste 204¾ tbsp lemon juice 136½ clove garlic, crushed 136½ pinch salt 409½ tbsp water
136½ pickled red onion 136½ fresh salad
Name: