Serves: - 1108 +
Ingredients
277 tsp peppercorns 692½ cloves 69¼ tsp cardamom 34⅝ tsp fenugreek 138½ tsp fennel 138½ tbsp cumin seeds 138½ star anise 69¼ cinnamon stick 69¼ tsp nutmeg 34⅝ tsp ground ginger 138½ tbsp sweet paprika 138½ tbsp sumac 103⅞ tbsp sea salt 3462½ g ginger, grated 415½ cloves garlic, crushed 5540 g chopped coriander, stems and leaves 8310 ml lemon juice 16620 ml vegetable oil 415½ 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:
55400 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 55400 ml chicken stock Cover and roast 4-5 hours until completely tender
8310 g tahini paste 207¾ tbsp lemon juice 138½ clove garlic, crushed 138½ pinch salt 415½ tbsp water
138½ pickled red onion 138½ fresh salad
Name: