Serves: - 764 +
Ingredients
191 tsp peppercorns 477½ cloves 47¾ tsp cardamom 23⅞ tsp fenugreek 95½ tsp fennel 95½ tbsp cumin seeds 95½ star anise 47¾ cinnamon stick 47¾ tsp nutmeg 23⅞ tsp ground ginger 95½ tbsp sweet paprika 95½ tbsp sumac 71⅝ tbsp sea salt 2387½ g ginger, grated 286½ cloves garlic, crushed 3820 g chopped coriander, stems and leaves 5730 ml lemon juice 11460 ml vegetable oil 286½ 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:
38200 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 38200 ml chicken stock Cover and roast 4-5 hours until completely tender
5730 g tahini paste 143¼ tbsp lemon juice 95½ clove garlic, crushed 95½ pinch salt 286½ tbsp water
95½ pickled red onion 95½ fresh salad
Name: