Serves: - 548 +
Ingredients
137 tsp peppercorns 342½ cloves 34¼ tsp cardamom 17⅛ tsp fenugreek 68½ tsp fennel 68½ tbsp cumin seeds 68½ star anise 34¼ cinnamon stick 34¼ tsp nutmeg 17⅛ tsp ground ginger 68½ tbsp sweet paprika 68½ tbsp sumac 51⅜ tbsp sea salt 1712½ g ginger, grated 205½ cloves garlic, crushed 2740 g chopped coriander, stems and leaves 4110 ml lemon juice 8220 ml vegetable oil 205½ 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:
27400 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 27400 ml chicken stock Cover and roast 4-5 hours until completely tender
4110 g tahini paste 102¾ tbsp lemon juice 68½ clove garlic, crushed 68½ pinch salt 205½ tbsp water
68½ pickled red onion 68½ fresh salad
Name: