Serves: - 404 +
Ingredients
101 tsp peppercorns 252½ cloves 25¼ tsp cardamom 12⅝ tsp fenugreek 50½ tsp fennel 50½ tbsp cumin seeds 50½ star anise 25¼ cinnamon stick 25¼ tsp nutmeg 12⅝ tsp ground ginger 50½ tbsp sweet paprika 50½ tbsp sumac 37⅞ tbsp sea salt 1262½ g ginger, grated 151½ cloves garlic, crushed 2020 g chopped coriander, stems and leaves 3030 ml lemon juice 6060 ml vegetable oil 151½ 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:
20200 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 20200 ml chicken stock Cover and roast 4-5 hours until completely tender
3030 g tahini paste 75¾ tbsp lemon juice 50½ clove garlic, crushed 50½ pinch salt 151½ tbsp water
50½ pickled red onion 50½ fresh salad
Name: