Serves: - 684 +
Ingredients
171 tsp peppercorns 427½ cloves 42¾ tsp cardamom 21⅜ tsp fenugreek 85½ tsp fennel 85½ tbsp cumin seeds 85½ star anise 42¾ cinnamon stick 42¾ tsp nutmeg 21⅜ tsp ground ginger 85½ tbsp sweet paprika 85½ tbsp sumac 64⅛ tbsp sea salt 2137½ g ginger, grated 256½ cloves garlic, crushed 3420 g chopped coriander, stems and leaves 5130 ml lemon juice 10260 ml vegetable oil 256½ 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:
34200 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 34200 ml chicken stock Cover and roast 4-5 hours until completely tender
5130 g tahini paste 128¼ tbsp lemon juice 85½ clove garlic, crushed 85½ pinch salt 256½ tbsp water
85½ pickled red onion 85½ fresh salad
Name: