Serves: - 1124 +
Ingredients
281 tsp peppercorns 702½ cloves 70¼ tsp cardamom 35⅛ tsp fenugreek 140½ tsp fennel 140½ tbsp cumin seeds 140½ star anise 70¼ cinnamon stick 70¼ tsp nutmeg 35⅛ tsp ground ginger 140½ tbsp sweet paprika 140½ tbsp sumac 105⅜ tbsp sea salt 3512½ g ginger, grated 421½ cloves garlic, crushed 5620 g chopped coriander, stems and leaves 8430 ml lemon juice 16860 ml vegetable oil 421½ 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:
56200 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 56200 ml chicken stock Cover and roast 4-5 hours until completely tender
8430 g tahini paste 210¾ tbsp lemon juice 140½ clove garlic, crushed 140½ pinch salt 421½ tbsp water
140½ pickled red onion 140½ fresh salad
Name: