Serves: - 1148 +
Ingredients
287 tsp peppercorns 717½ cloves 71¾ tsp cardamom 35⅞ tsp fenugreek 143½ tsp fennel 143½ tbsp cumin seeds 143½ star anise 71¾ cinnamon stick 71¾ tsp nutmeg 35⅞ tsp ground ginger 143½ tbsp sweet paprika 143½ tbsp sumac 107⅝ tbsp sea salt 3587½ g ginger, grated 430½ cloves garlic, crushed 5740 g chopped coriander, stems and leaves 8610 ml lemon juice 17220 ml vegetable oil 430½ 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:
57400 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 57400 ml chicken stock Cover and roast 4-5 hours until completely tender
8610 g tahini paste 215¼ tbsp lemon juice 143½ clove garlic, crushed 143½ pinch salt 430½ tbsp water
143½ pickled red onion 143½ fresh salad
Name: