Serves: - 724 +
Ingredients
181 tsp peppercorns 452½ cloves 45¼ tsp cardamom 22⅝ tsp fenugreek 90½ tsp fennel 90½ tbsp cumin seeds 90½ star anise 45¼ cinnamon stick 45¼ tsp nutmeg 22⅝ tsp ground ginger 90½ tbsp sweet paprika 90½ tbsp sumac 67⅞ tbsp sea salt 2262½ g ginger, grated 271½ cloves garlic, crushed 3620 g chopped coriander, stems and leaves 5430 ml lemon juice 10860 ml vegetable oil 271½ 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:
36200 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 36200 ml chicken stock Cover and roast 4-5 hours until completely tender
5430 g tahini paste 135¾ tbsp lemon juice 90½ clove garlic, crushed 90½ pinch salt 271½ tbsp water
90½ pickled red onion 90½ fresh salad
Name: