Serves: - 1156 +
Ingredients
289 tsp peppercorns 722½ cloves 72¼ tsp cardamom 36⅛ tsp fenugreek 144½ tsp fennel 144½ tbsp cumin seeds 144½ star anise 72¼ cinnamon stick 72¼ tsp nutmeg 36⅛ tsp ground ginger 144½ tbsp sweet paprika 144½ tbsp sumac 108⅜ tbsp sea salt 3612½ g ginger, grated 433½ cloves garlic, crushed 5780 g chopped coriander, stems and leaves 8670 ml lemon juice 17340 ml vegetable oil 433½ 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:
57800 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 57800 ml chicken stock Cover and roast 4-5 hours until completely tender
8670 g tahini paste 216¾ tbsp lemon juice 144½ clove garlic, crushed 144½ pinch salt 433½ tbsp water
144½ pickled red onion 144½ fresh salad
Name: