Serves: - 988 +
Ingredients
247 tsp peppercorns 617½ cloves 61¾ tsp cardamom 30⅞ tsp fenugreek 123½ tsp fennel 123½ tbsp cumin seeds 123½ star anise 61¾ cinnamon stick 61¾ tsp nutmeg 30⅞ tsp ground ginger 123½ tbsp sweet paprika 123½ tbsp sumac 92⅝ tbsp sea salt 3087½ g ginger, grated 370½ cloves garlic, crushed 4940 g chopped coriander, stems and leaves 7410 ml lemon juice 14820 ml vegetable oil 370½ 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:
49400 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 49400 ml chicken stock Cover and roast 4-5 hours until completely tender
7410 g tahini paste 185¼ tbsp lemon juice 123½ clove garlic, crushed 123½ pinch salt 370½ tbsp water
123½ pickled red onion 123½ fresh salad
Name: