Serves: - 828 +
Ingredients
207 tsp peppercorns 517½ cloves 51¾ tsp cardamom 25⅞ tsp fenugreek 103½ tsp fennel 103½ tbsp cumin seeds 103½ star anise 51¾ cinnamon stick 51¾ tsp nutmeg 25⅞ tsp ground ginger 103½ tbsp sweet paprika 103½ tbsp sumac 77⅝ tbsp sea salt 2587½ g ginger, grated 310½ cloves garlic, crushed 4140 g chopped coriander, stems and leaves 6210 ml lemon juice 12420 ml vegetable oil 310½ 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:
41400 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 41400 ml chicken stock Cover and roast 4-5 hours until completely tender
6210 g tahini paste 155¼ tbsp lemon juice 103½ clove garlic, crushed 103½ pinch salt 310½ tbsp water
103½ pickled red onion 103½ fresh salad
Name: