Serves: - 1236 +
Ingredients
309 tsp peppercorns 772½ cloves 77¼ tsp cardamom 38⅝ tsp fenugreek 154½ tsp fennel 154½ tbsp cumin seeds 154½ star anise 77¼ cinnamon stick 77¼ tsp nutmeg 38⅝ tsp ground ginger 154½ tbsp sweet paprika 154½ tbsp sumac 115⅞ tbsp sea salt 3862½ g ginger, grated 463½ cloves garlic, crushed 6180 g chopped coriander, stems and leaves 9270 ml lemon juice 18540 ml vegetable oil 463½ 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:
61800 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 61800 ml chicken stock Cover and roast 4-5 hours until completely tender
9270 g tahini paste 231¾ tbsp lemon juice 154½ clove garlic, crushed 154½ pinch salt 463½ tbsp water
154½ pickled red onion 154½ fresh salad
Name: