Serves: - 1072 +
Ingredients
268 tsp peppercorns 670 cloves 67 tsp cardamom 33½ tsp fenugreek 134 tsp fennel 134 tbsp cumin seeds 134 star anise 67 cinnamon stick 67 tsp nutmeg 33½ tsp ground ginger 134 tbsp sweet paprika 134 tbsp sumac 100½ tbsp sea salt 3350 g ginger, grated 402 cloves garlic, crushed 5360 g chopped coriander, stems and leaves 8040 ml lemon juice 16080 ml vegetable oil 402 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:
53600 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 53600 ml chicken stock Cover and roast 4-5 hours until completely tender
8040 g tahini paste 201 tbsp lemon juice 134 clove garlic, crushed 134 pinch salt 402 tbsp water
134 pickled red onion 134 fresh salad
Name: