Serves: - 398 +
Ingredients
99½ tsp peppercorns 248¾ cloves 24⅞ tsp cardamom 12 7/16 tsp fenugreek 49¾ tsp fennel 49¾ tbsp cumin seeds 49¾ star anise 24⅞ cinnamon stick 24⅞ tsp nutmeg 12 7/16 tsp ground ginger 49¾ tbsp sweet paprika 49¾ tbsp sumac 37 5/16 tbsp sea salt 1243¾ g ginger, grated 149¼ cloves garlic, crushed 1990 g chopped coriander, stems and leaves 2985 ml lemon juice 5970 ml vegetable oil 149¼ 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:
19900 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 19900 ml chicken stock Cover and roast 4-5 hours until completely tender
2985 g tahini paste 74⅝ tbsp lemon juice 49¾ clove garlic, crushed 49¾ pinch salt 149¼ tbsp water
49¾ pickled red onion 49¾ fresh salad
Name: