Serves: - 948 +
Ingredients
237 tsp peppercorns 592½ cloves 59¼ tsp cardamom 29⅝ tsp fenugreek 118½ tsp fennel 118½ tbsp cumin seeds 118½ star anise 59¼ cinnamon stick 59¼ tsp nutmeg 29⅝ tsp ground ginger 118½ tbsp sweet paprika 118½ tbsp sumac 88⅞ tbsp sea salt 2962½ g ginger, grated 355½ cloves garlic, crushed 4740 g chopped coriander, stems and leaves 7110 ml lemon juice 14220 ml vegetable oil 355½ 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:
47400 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 47400 ml chicken stock Cover and roast 4-5 hours until completely tender
7110 g tahini paste 177¾ tbsp lemon juice 118½ clove garlic, crushed 118½ pinch salt 355½ tbsp water
118½ pickled red onion 118½ fresh salad
Name: