Serves: - 892 +
Ingredients
223 tsp peppercorns 557½ cloves 55¾ tsp cardamom 27⅞ tsp fenugreek 111½ tsp fennel 111½ tbsp cumin seeds 111½ star anise 55¾ cinnamon stick 55¾ tsp nutmeg 27⅞ tsp ground ginger 111½ tbsp sweet paprika 111½ tbsp sumac 83⅝ tbsp sea salt 2787½ g ginger, grated 334½ cloves garlic, crushed 4460 g chopped coriander, stems and leaves 6690 ml lemon juice 13380 ml vegetable oil 334½ 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:
44600 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 44600 ml chicken stock Cover and roast 4-5 hours until completely tender
6690 g tahini paste 167¼ tbsp lemon juice 111½ clove garlic, crushed 111½ pinch salt 334½ tbsp water
111½ pickled red onion 111½ fresh salad
Name: