Serves: - 1224 +
Ingredients
306 tsp peppercorns 765 cloves 76½ tsp cardamom 38¼ tsp fenugreek 153 tsp fennel 153 tbsp cumin seeds 153 star anise 76½ cinnamon stick 76½ tsp nutmeg 38¼ tsp ground ginger 153 tbsp sweet paprika 153 tbsp sumac 114¾ tbsp sea salt 3825 g ginger, grated 459 cloves garlic, crushed 6120 g chopped coriander, stems and leaves 9180 ml lemon juice 18360 ml vegetable oil 459 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:
61200 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 61200 ml chicken stock Cover and roast 4-5 hours until completely tender
9180 g tahini paste 229½ tbsp lemon juice 153 clove garlic, crushed 153 pinch salt 459 tbsp water
153 pickled red onion 153 fresh salad
Name: