Serves: - 668 +
Ingredients
167 tsp peppercorns 417½ cloves 41¾ tsp cardamom 20⅞ tsp fenugreek 83½ tsp fennel 83½ tbsp cumin seeds 83½ star anise 41¾ cinnamon stick 41¾ tsp nutmeg 20⅞ tsp ground ginger 83½ tbsp sweet paprika 83½ tbsp sumac 62⅝ tbsp sea salt 2087½ g ginger, grated 250½ cloves garlic, crushed 3340 g chopped coriander, stems and leaves 5010 ml lemon juice 10020 ml vegetable oil 250½ 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:
33400 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 33400 ml chicken stock Cover and roast 4-5 hours until completely tender
5010 g tahini paste 125¼ tbsp lemon juice 83½ clove garlic, crushed 83½ pinch salt 250½ tbsp water
83½ pickled red onion 83½ fresh salad
Name: