Serves: - 1244 +
Ingredients
311 tsp peppercorns 777½ cloves 77¾ tsp cardamom 38⅞ tsp fenugreek 155½ tsp fennel 155½ tbsp cumin seeds 155½ star anise 77¾ cinnamon stick 77¾ tsp nutmeg 38⅞ tsp ground ginger 155½ tbsp sweet paprika 155½ tbsp sumac 116⅝ tbsp sea salt 3887½ g ginger, grated 466½ cloves garlic, crushed 6220 g chopped coriander, stems and leaves 9330 ml lemon juice 18660 ml vegetable oil 466½ 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:
62200 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 62200 ml chicken stock Cover and roast 4-5 hours until completely tender
9330 g tahini paste 233¼ tbsp lemon juice 155½ clove garlic, crushed 155½ pinch salt 466½ tbsp water
155½ pickled red onion 155½ fresh salad
Name: