Serves: - 1132 +
Ingredients
283 tsp peppercorns 707½ cloves 70¾ tsp cardamom 35⅜ tsp fenugreek 141½ tsp fennel 141½ tbsp cumin seeds 141½ star anise 70¾ cinnamon stick 70¾ tsp nutmeg 35⅜ tsp ground ginger 141½ tbsp sweet paprika 141½ tbsp sumac 106⅛ tbsp sea salt 3537½ g ginger, grated 424½ cloves garlic, crushed 5660 g chopped coriander, stems and leaves 8490 ml lemon juice 16980 ml vegetable oil 424½ 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:
56600 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 56600 ml chicken stock Cover and roast 4-5 hours until completely tender
8490 g tahini paste 212¼ tbsp lemon juice 141½ clove garlic, crushed 141½ pinch salt 424½ tbsp water
141½ pickled red onion 141½ fresh salad
Name: