Serves: - 868 +
Ingredients
217 tsp peppercorns 542½ cloves 54¼ tsp cardamom 27⅛ tsp fenugreek 108½ tsp fennel 108½ tbsp cumin seeds 108½ star anise 54¼ cinnamon stick 54¼ tsp nutmeg 27⅛ tsp ground ginger 108½ tbsp sweet paprika 108½ tbsp sumac 81⅜ tbsp sea salt 2712½ g ginger, grated 325½ cloves garlic, crushed 4340 g chopped coriander, stems and leaves 6510 ml lemon juice 13020 ml vegetable oil 325½ 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:
43400 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 43400 ml chicken stock Cover and roast 4-5 hours until completely tender
6510 g tahini paste 162¾ tbsp lemon juice 108½ clove garlic, crushed 108½ pinch salt 325½ tbsp water
108½ pickled red onion 108½ fresh salad
Name: