Serves: - 876 +
Ingredients
219 tsp peppercorns 547½ cloves 54¾ tsp cardamom 27⅜ tsp fenugreek 109½ tsp fennel 109½ tbsp cumin seeds 109½ star anise 54¾ cinnamon stick 54¾ tsp nutmeg 27⅜ tsp ground ginger 109½ tbsp sweet paprika 109½ tbsp sumac 82⅛ tbsp sea salt 2737½ g ginger, grated 328½ cloves garlic, crushed 4380 g chopped coriander, stems and leaves 6570 ml lemon juice 13140 ml vegetable oil 328½ 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:
43800 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 43800 ml chicken stock Cover and roast 4-5 hours until completely tender
6570 g tahini paste 164¼ tbsp lemon juice 109½ clove garlic, crushed 109½ pinch salt 328½ tbsp water
109½ pickled red onion 109½ fresh salad
Name: