Serves: - 964 +
Ingredients
241 tsp peppercorns 602½ cloves 60¼ tsp cardamom 30⅛ tsp fenugreek 120½ tsp fennel 120½ tbsp cumin seeds 120½ star anise 60¼ cinnamon stick 60¼ tsp nutmeg 30⅛ tsp ground ginger 120½ tbsp sweet paprika 120½ tbsp sumac 90⅜ tbsp sea salt 3012½ g ginger, grated 361½ cloves garlic, crushed 4820 g chopped coriander, stems and leaves 7230 ml lemon juice 14460 ml vegetable oil 361½ 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:
48200 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 48200 ml chicken stock Cover and roast 4-5 hours until completely tender
7230 g tahini paste 180¾ tbsp lemon juice 120½ clove garlic, crushed 120½ pinch salt 361½ tbsp water
120½ pickled red onion 120½ fresh salad
Name: