Serves: - 1048 +
Ingredients
262 tsp peppercorns 655 cloves 65½ tsp cardamom 32¾ tsp fenugreek 131 tsp fennel 131 tbsp cumin seeds 131 star anise 65½ cinnamon stick 65½ tsp nutmeg 32¾ tsp ground ginger 131 tbsp sweet paprika 131 tbsp sumac 98¼ tbsp sea salt 3275 g ginger, grated 393 cloves garlic, crushed 5240 g chopped coriander, stems and leaves 7860 ml lemon juice 15720 ml vegetable oil 393 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:
52400 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 52400 ml chicken stock Cover and roast 4-5 hours until completely tender
7860 g tahini paste 196½ tbsp lemon juice 131 clove garlic, crushed 131 pinch salt 393 tbsp water
131 pickled red onion 131 fresh salad
Name: