Serves: - 1172 +
Ingredients
293 tsp peppercorns 732½ cloves 73¼ tsp cardamom 36⅝ tsp fenugreek 146½ tsp fennel 146½ tbsp cumin seeds 146½ star anise 73¼ cinnamon stick 73¼ tsp nutmeg 36⅝ tsp ground ginger 146½ tbsp sweet paprika 146½ tbsp sumac 109⅞ tbsp sea salt 3662½ g ginger, grated 439½ cloves garlic, crushed 5860 g chopped coriander, stems and leaves 8790 ml lemon juice 17580 ml vegetable oil 439½ 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:
58600 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 58600 ml chicken stock Cover and roast 4-5 hours until completely tender
8790 g tahini paste 219¾ tbsp lemon juice 146½ clove garlic, crushed 146½ pinch salt 439½ tbsp water
146½ pickled red onion 146½ fresh salad
Name: