Serves: - 1104 +
Ingredients
276 tsp peppercorns 690 cloves 69 tsp cardamom 34½ tsp fenugreek 138 tsp fennel 138 tbsp cumin seeds 138 star anise 69 cinnamon stick 69 tsp nutmeg 34½ tsp ground ginger 138 tbsp sweet paprika 138 tbsp sumac 103½ tbsp sea salt 3450 g ginger, grated 414 cloves garlic, crushed 5520 g chopped coriander, stems and leaves 8280 ml lemon juice 16560 ml vegetable oil 414 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:
55200 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 55200 ml chicken stock Cover and roast 4-5 hours until completely tender
8280 g tahini paste 207 tbsp lemon juice 138 clove garlic, crushed 138 pinch salt 414 tbsp water
138 pickled red onion 138 fresh salad
Name: