Serves: - 708 +
Ingredients
177 tsp peppercorns 442½ cloves 44¼ tsp cardamom 22⅛ tsp fenugreek 88½ tsp fennel 88½ tbsp cumin seeds 88½ star anise 44¼ cinnamon stick 44¼ tsp nutmeg 22⅛ tsp ground ginger 88½ tbsp sweet paprika 88½ tbsp sumac 66⅜ tbsp sea salt 2212½ g ginger, grated 265½ cloves garlic, crushed 3540 g chopped coriander, stems and leaves 5310 ml lemon juice 10620 ml vegetable oil 265½ 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:
35400 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 35400 ml chicken stock Cover and roast 4-5 hours until completely tender
5310 g tahini paste 132¾ tbsp lemon juice 88½ clove garlic, crushed 88½ pinch salt 265½ tbsp water
88½ pickled red onion 88½ fresh salad
Name: