Serves: - 772 +
Ingredients
193 tsp peppercorns 482½ cloves 48¼ tsp cardamom 24⅛ tsp fenugreek 96½ tsp fennel 96½ tbsp cumin seeds 96½ star anise 48¼ cinnamon stick 48¼ tsp nutmeg 24⅛ tsp ground ginger 96½ tbsp sweet paprika 96½ tbsp sumac 72⅜ tbsp sea salt 2412½ g ginger, grated 289½ cloves garlic, crushed 3860 g chopped coriander, stems and leaves 5790 ml lemon juice 11580 ml vegetable oil 289½ 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:
38600 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 38600 ml chicken stock Cover and roast 4-5 hours until completely tender
5790 g tahini paste 144¾ tbsp lemon juice 96½ clove garlic, crushed 96½ pinch salt 289½ tbsp water
96½ pickled red onion 96½ fresh salad
Name: