Serves: - 1116 +
Ingredients
279 tsp peppercorns 697½ cloves 69¾ tsp cardamom 34⅞ tsp fenugreek 139½ tsp fennel 139½ tbsp cumin seeds 139½ star anise 69¾ cinnamon stick 69¾ tsp nutmeg 34⅞ tsp ground ginger 139½ tbsp sweet paprika 139½ tbsp sumac 104⅝ tbsp sea salt 3487½ g ginger, grated 418½ cloves garlic, crushed 5580 g chopped coriander, stems and leaves 8370 ml lemon juice 16740 ml vegetable oil 418½ 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:
55800 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 55800 ml chicken stock Cover and roast 4-5 hours until completely tender
8370 g tahini paste 209¼ tbsp lemon juice 139½ clove garlic, crushed 139½ pinch salt 418½ tbsp water
139½ pickled red onion 139½ fresh salad
Name: