Serves: - 1220 +
Ingredients
305 tsp peppercorns 762½ cloves 76¼ tsp cardamom 38⅛ tsp fenugreek 152½ tsp fennel 152½ tbsp cumin seeds 152½ star anise 76¼ cinnamon stick 76¼ tsp nutmeg 38⅛ tsp ground ginger 152½ tbsp sweet paprika 152½ tbsp sumac 114⅜ tbsp sea salt 3812½ g ginger, grated 457½ cloves garlic, crushed 6100 g chopped coriander, stems and leaves 9150 ml lemon juice 18300 ml vegetable oil 457½ 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:
61000 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 61000 ml chicken stock Cover and roast 4-5 hours until completely tender
9150 g tahini paste 228¾ tbsp lemon juice 152½ clove garlic, crushed 152½ pinch salt 457½ tbsp water
152½ pickled red onion 152½ fresh salad
Name: