Serves: - 908 +
Ingredients
227 tsp peppercorns 567½ cloves 56¾ tsp cardamom 28⅜ tsp fenugreek 113½ tsp fennel 113½ tbsp cumin seeds 113½ star anise 56¾ cinnamon stick 56¾ tsp nutmeg 28⅜ tsp ground ginger 113½ tbsp sweet paprika 113½ tbsp sumac 85⅛ tbsp sea salt 2837½ g ginger, grated 340½ cloves garlic, crushed 4540 g chopped coriander, stems and leaves 6810 ml lemon juice 13620 ml vegetable oil 340½ 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:
45400 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 45400 ml chicken stock Cover and roast 4-5 hours until completely tender
6810 g tahini paste 170¼ tbsp lemon juice 113½ clove garlic, crushed 113½ pinch salt 340½ tbsp water
113½ pickled red onion 113½ fresh salad
Name: