Serves: - 1016 +
Ingredients
254 tsp peppercorns 635 cloves 63½ tsp cardamom 31¾ tsp fenugreek 127 tsp fennel 127 tbsp cumin seeds 127 star anise 63½ cinnamon stick 63½ tsp nutmeg 31¾ tsp ground ginger 127 tbsp sweet paprika 127 tbsp sumac 95¼ tbsp sea salt 3175 g ginger, grated 381 cloves garlic, crushed 5080 g chopped coriander, stems and leaves 7620 ml lemon juice 15240 ml vegetable oil 381 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:
50800 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 50800 ml chicken stock Cover and roast 4-5 hours until completely tender
7620 g tahini paste 190½ tbsp lemon juice 127 clove garlic, crushed 127 pinch salt 381 tbsp water
127 pickled red onion 127 fresh salad
Name: