Serves: - 1268 +
Ingredients
317 tsp peppercorns 792½ cloves 79¼ tsp cardamom 39⅝ tsp fenugreek 158½ tsp fennel 158½ tbsp cumin seeds 158½ star anise 79¼ cinnamon stick 79¼ tsp nutmeg 39⅝ tsp ground ginger 158½ tbsp sweet paprika 158½ tbsp sumac 118⅞ tbsp sea salt 3962½ g ginger, grated 475½ cloves garlic, crushed 6340 g chopped coriander, stems and leaves 9510 ml lemon juice 19020 ml vegetable oil 475½ 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:
63400 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 63400 ml chicken stock Cover and roast 4-5 hours until completely tender
9510 g tahini paste 237¾ tbsp lemon juice 158½ clove garlic, crushed 158½ pinch salt 475½ tbsp water
158½ pickled red onion 158½ fresh salad
Name: