Serves: - 956 +
Ingredients
239 tsp peppercorns 597½ cloves 59¾ tsp cardamom 29⅞ tsp fenugreek 119½ tsp fennel 119½ tbsp cumin seeds 119½ star anise 59¾ cinnamon stick 59¾ tsp nutmeg 29⅞ tsp ground ginger 119½ tbsp sweet paprika 119½ tbsp sumac 89⅝ tbsp sea salt 2987½ g ginger, grated 358½ cloves garlic, crushed 4780 g chopped coriander, stems and leaves 7170 ml lemon juice 14340 ml vegetable oil 358½ 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:
47800 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 47800 ml chicken stock Cover and roast 4-5 hours until completely tender
7170 g tahini paste 179¼ tbsp lemon juice 119½ clove garlic, crushed 119½ pinch salt 358½ tbsp water
119½ pickled red onion 119½ fresh salad
Name: