Serves: - 852 +
Ingredients
213 tsp peppercorns 532½ cloves 53¼ tsp cardamom 26⅝ tsp fenugreek 106½ tsp fennel 106½ tbsp cumin seeds 106½ star anise 53¼ cinnamon stick 53¼ tsp nutmeg 26⅝ tsp ground ginger 106½ tbsp sweet paprika 106½ tbsp sumac 79⅞ tbsp sea salt 2662½ g ginger, grated 319½ cloves garlic, crushed 4260 g chopped coriander, stems and leaves 6390 ml lemon juice 12780 ml vegetable oil 319½ 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:
42600 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 42600 ml chicken stock Cover and roast 4-5 hours until completely tender
6390 g tahini paste 159¾ tbsp lemon juice 106½ clove garlic, crushed 106½ pinch salt 319½ tbsp water
106½ pickled red onion 106½ fresh salad
Name: