Serves: - 1196 +
Ingredients
299 tsp peppercorns 747½ cloves 74¾ tsp cardamom 37⅜ tsp fenugreek 149½ tsp fennel 149½ tbsp cumin seeds 149½ star anise 74¾ cinnamon stick 74¾ tsp nutmeg 37⅜ tsp ground ginger 149½ tbsp sweet paprika 149½ tbsp sumac 112⅛ tbsp sea salt 3737½ g ginger, grated 448½ cloves garlic, crushed 5980 g chopped coriander, stems and leaves 8970 ml lemon juice 17940 ml vegetable oil 448½ 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:
59800 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 59800 ml chicken stock Cover and roast 4-5 hours until completely tender
8970 g tahini paste 224¼ tbsp lemon juice 149½ clove garlic, crushed 149½ pinch salt 448½ tbsp water
149½ pickled red onion 149½ fresh salad
Name: