Serves: - 1032 +
Ingredients
258 tsp peppercorns 645 cloves 64½ tsp cardamom 32¼ tsp fenugreek 129 tsp fennel 129 tbsp cumin seeds 129 star anise 64½ cinnamon stick 64½ tsp nutmeg 32¼ tsp ground ginger 129 tbsp sweet paprika 129 tbsp sumac 96¾ tbsp sea salt 3225 g ginger, grated 387 cloves garlic, crushed 5160 g chopped coriander, stems and leaves 7740 ml lemon juice 15480 ml vegetable oil 387 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:
51600 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 51600 ml chicken stock Cover and roast 4-5 hours until completely tender
7740 g tahini paste 193½ tbsp lemon juice 129 clove garlic, crushed 129 pinch salt 387 tbsp water
129 pickled red onion 129 fresh salad
Name: