Serves: - 532 +
Ingredients
133 tsp peppercorns 332½ cloves 33¼ tsp cardamom 16⅝ tsp fenugreek 66½ tsp fennel 66½ tbsp cumin seeds 66½ star anise 33¼ cinnamon stick 33¼ tsp nutmeg 16⅝ tsp ground ginger 66½ tbsp sweet paprika 66½ tbsp sumac 49⅞ tbsp sea salt 1662½ g ginger, grated 199½ cloves garlic, crushed 2660 g chopped coriander, stems and leaves 3990 ml lemon juice 7980 ml vegetable oil 199½ 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:
26600 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 26600 ml chicken stock Cover and roast 4-5 hours until completely tender
3990 g tahini paste 99¾ tbsp lemon juice 66½ clove garlic, crushed 66½ pinch salt 199½ tbsp water
66½ pickled red onion 66½ fresh salad
Name: