Serves: - 716 +
Ingredients
179 tsp peppercorns 447½ cloves 44¾ tsp cardamom 22⅜ tsp fenugreek 89½ tsp fennel 89½ tbsp cumin seeds 89½ star anise 44¾ cinnamon stick 44¾ tsp nutmeg 22⅜ tsp ground ginger 89½ tbsp sweet paprika 89½ tbsp sumac 67⅛ tbsp sea salt 2237½ g ginger, grated 268½ cloves garlic, crushed 3580 g chopped coriander, stems and leaves 5370 ml lemon juice 10740 ml vegetable oil 268½ 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:
35800 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 35800 ml chicken stock Cover and roast 4-5 hours until completely tender
5370 g tahini paste 134¼ tbsp lemon juice 89½ clove garlic, crushed 89½ pinch salt 268½ tbsp water
89½ pickled red onion 89½ fresh salad
Name: