Serves: - 932 +
Ingredients
233 tsp peppercorns 582½ cloves 58¼ tsp cardamom 29⅛ tsp fenugreek 116½ tsp fennel 116½ tbsp cumin seeds 116½ star anise 58¼ cinnamon stick 58¼ tsp nutmeg 29⅛ tsp ground ginger 116½ tbsp sweet paprika 116½ tbsp sumac 87⅜ tbsp sea salt 2912½ g ginger, grated 349½ cloves garlic, crushed 4660 g chopped coriander, stems and leaves 6990 ml lemon juice 13980 ml vegetable oil 349½ 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:
46600 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 46600 ml chicken stock Cover and roast 4-5 hours until completely tender
6990 g tahini paste 174¾ tbsp lemon juice 116½ clove garlic, crushed 116½ pinch salt 349½ tbsp water
116½ pickled red onion 116½ fresh salad
Name: