Serves: - 1252 +
Ingredients
313 tsp peppercorns 782½ cloves 78¼ tsp cardamom 39⅛ tsp fenugreek 156½ tsp fennel 156½ tbsp cumin seeds 156½ star anise 78¼ cinnamon stick 78¼ tsp nutmeg 39⅛ tsp ground ginger 156½ tbsp sweet paprika 156½ tbsp sumac 117⅜ tbsp sea salt 3912½ g ginger, grated 469½ cloves garlic, crushed 6260 g chopped coriander, stems and leaves 9390 ml lemon juice 18780 ml vegetable oil 469½ 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:
62600 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 62600 ml chicken stock Cover and roast 4-5 hours until completely tender
9390 g tahini paste 234¾ tbsp lemon juice 156½ clove garlic, crushed 156½ pinch salt 469½ tbsp water
156½ pickled red onion 156½ fresh salad
Name: