Serves: - 692 +
Ingredients
173 tsp peppercorns 432½ cloves 43¼ tsp cardamom 21⅝ tsp fenugreek 86½ tsp fennel 86½ tbsp cumin seeds 86½ star anise 43¼ cinnamon stick 43¼ tsp nutmeg 21⅝ tsp ground ginger 86½ tbsp sweet paprika 86½ tbsp sumac 64⅞ tbsp sea salt 2162½ g ginger, grated 259½ cloves garlic, crushed 3460 g chopped coriander, stems and leaves 5190 ml lemon juice 10380 ml vegetable oil 259½ 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:
34600 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 34600 ml chicken stock Cover and roast 4-5 hours until completely tender
5190 g tahini paste 129¾ tbsp lemon juice 86½ clove garlic, crushed 86½ pinch salt 259½ tbsp water
86½ pickled red onion 86½ fresh salad
Name: