Serves: - 924 +
Ingredients
231 tsp peppercorns 577½ cloves 57¾ tsp cardamom 28⅞ tsp fenugreek 115½ tsp fennel 115½ tbsp cumin seeds 115½ star anise 57¾ cinnamon stick 57¾ tsp nutmeg 28⅞ tsp ground ginger 115½ tbsp sweet paprika 115½ tbsp sumac 86⅝ tbsp sea salt 2887½ g ginger, grated 346½ cloves garlic, crushed 4620 g chopped coriander, stems and leaves 6930 ml lemon juice 13860 ml vegetable oil 346½ 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:
46200 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 46200 ml chicken stock Cover and roast 4-5 hours until completely tender
6930 g tahini paste 173¼ tbsp lemon juice 115½ clove garlic, crushed 115½ pinch salt 346½ tbsp water
115½ pickled red onion 115½ fresh salad
Name: