Serves: - 836 +
Ingredients
209 tsp peppercorns 522½ cloves 52¼ tsp cardamom 26⅛ tsp fenugreek 104½ tsp fennel 104½ tbsp cumin seeds 104½ star anise 52¼ cinnamon stick 52¼ tsp nutmeg 26⅛ tsp ground ginger 104½ tbsp sweet paprika 104½ tbsp sumac 78⅜ tbsp sea salt 2612½ g ginger, grated 313½ cloves garlic, crushed 4180 g chopped coriander, stems and leaves 6270 ml lemon juice 12540 ml vegetable oil 313½ 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:
41800 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 41800 ml chicken stock Cover and roast 4-5 hours until completely tender
6270 g tahini paste 156¾ tbsp lemon juice 104½ clove garlic, crushed 104½ pinch salt 313½ tbsp water
104½ pickled red onion 104½ fresh salad
Name: