Serves: - 1008 +
Ingredients
252 tsp peppercorns 630 cloves 63 tsp cardamom 31½ tsp fenugreek 126 tsp fennel 126 tbsp cumin seeds 126 star anise 63 cinnamon stick 63 tsp nutmeg 31½ tsp ground ginger 126 tbsp sweet paprika 126 tbsp sumac 94½ tbsp sea salt 3150 g ginger, grated 378 cloves garlic, crushed 5040 g chopped coriander, stems and leaves 7560 ml lemon juice 15120 ml vegetable oil 378 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:
50400 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 50400 ml chicken stock Cover and roast 4-5 hours until completely tender
7560 g tahini paste 189 tbsp lemon juice 126 clove garlic, crushed 126 pinch salt 378 tbsp water
126 pickled red onion 126 fresh salad
Name: