Serves: - 1212 +
Ingredients
303 tsp peppercorns 757½ cloves 75¾ tsp cardamom 37⅞ tsp fenugreek 151½ tsp fennel 151½ tbsp cumin seeds 151½ star anise 75¾ cinnamon stick 75¾ tsp nutmeg 37⅞ tsp ground ginger 151½ tbsp sweet paprika 151½ tbsp sumac 113⅝ tbsp sea salt 3787½ g ginger, grated 454½ cloves garlic, crushed 6060 g chopped coriander, stems and leaves 9090 ml lemon juice 18180 ml vegetable oil 454½ 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:
60600 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 60600 ml chicken stock Cover and roast 4-5 hours until completely tender
9090 g tahini paste 227¼ tbsp lemon juice 151½ clove garlic, crushed 151½ pinch salt 454½ tbsp water
151½ pickled red onion 151½ fresh salad
Name: