Serves: - 748 +
Ingredients
187 tsp peppercorns 467½ cloves 46¾ tsp cardamom 23⅜ tsp fenugreek 93½ tsp fennel 93½ tbsp cumin seeds 93½ star anise 46¾ cinnamon stick 46¾ tsp nutmeg 23⅜ tsp ground ginger 93½ tbsp sweet paprika 93½ tbsp sumac 70⅛ tbsp sea salt 2337½ g ginger, grated 280½ cloves garlic, crushed 3740 g chopped coriander, stems and leaves 5610 ml lemon juice 11220 ml vegetable oil 280½ 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:
37400 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 37400 ml chicken stock Cover and roast 4-5 hours until completely tender
5610 g tahini paste 140¼ tbsp lemon juice 93½ clove garlic, crushed 93½ pinch salt 280½ tbsp water
93½ pickled red onion 93½ fresh salad
Name: