Serves: - 812 +
Ingredients
203 tsp peppercorns 507½ cloves 50¾ tsp cardamom 25⅜ tsp fenugreek 101½ tsp fennel 101½ tbsp cumin seeds 101½ star anise 50¾ cinnamon stick 50¾ tsp nutmeg 25⅜ tsp ground ginger 101½ tbsp sweet paprika 101½ tbsp sumac 76⅛ tbsp sea salt 2537½ g ginger, grated 304½ cloves garlic, crushed 4060 g chopped coriander, stems and leaves 6090 ml lemon juice 12180 ml vegetable oil 304½ 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:
40600 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 40600 ml chicken stock Cover and roast 4-5 hours until completely tender
6090 g tahini paste 152¼ tbsp lemon juice 101½ clove garlic, crushed 101½ pinch salt 304½ tbsp water
101½ pickled red onion 101½ fresh salad
Name: