Serves: - 1188 +
Ingredients
297 tsp peppercorns 742½ cloves 74¼ tsp cardamom 37⅛ tsp fenugreek 148½ tsp fennel 148½ tbsp cumin seeds 148½ star anise 74¼ cinnamon stick 74¼ tsp nutmeg 37⅛ tsp ground ginger 148½ tbsp sweet paprika 148½ tbsp sumac 111⅜ tbsp sea salt 3712½ g ginger, grated 445½ cloves garlic, crushed 5940 g chopped coriander, stems and leaves 8910 ml lemon juice 17820 ml vegetable oil 445½ 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:
59400 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 59400 ml chicken stock Cover and roast 4-5 hours until completely tender
8910 g tahini paste 222¾ tbsp lemon juice 148½ clove garlic, crushed 148½ pinch salt 445½ tbsp water
148½ pickled red onion 148½ fresh salad
Name: