Serves: - 884 +
Ingredients
221 tsp peppercorns 552½ cloves 55¼ tsp cardamom 27⅝ tsp fenugreek 110½ tsp fennel 110½ tbsp cumin seeds 110½ star anise 55¼ cinnamon stick 55¼ tsp nutmeg 27⅝ tsp ground ginger 110½ tbsp sweet paprika 110½ tbsp sumac 82⅞ tbsp sea salt 2762½ g ginger, grated 331½ cloves garlic, crushed 4420 g chopped coriander, stems and leaves 6630 ml lemon juice 13260 ml vegetable oil 331½ 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:
44200 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 44200 ml chicken stock Cover and roast 4-5 hours until completely tender
6630 g tahini paste 165¾ tbsp lemon juice 110½ clove garlic, crushed 110½ pinch salt 331½ tbsp water
110½ pickled red onion 110½ fresh salad
Name: