Serves: - 1228 +
Ingredients
307 tsp peppercorns 767½ cloves 76¾ tsp cardamom 38⅜ tsp fenugreek 153½ tsp fennel 153½ tbsp cumin seeds 153½ star anise 76¾ cinnamon stick 76¾ tsp nutmeg 38⅜ tsp ground ginger 153½ tbsp sweet paprika 153½ tbsp sumac 115⅛ tbsp sea salt 3837½ g ginger, grated 460½ cloves garlic, crushed 6140 g chopped coriander, stems and leaves 9210 ml lemon juice 18420 ml vegetable oil 460½ 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:
61400 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 61400 ml chicken stock Cover and roast 4-5 hours until completely tender
9210 g tahini paste 230¼ tbsp lemon juice 153½ clove garlic, crushed 153½ pinch salt 460½ tbsp water
153½ pickled red onion 153½ fresh salad
Name: