Serves: - 1112 +
Ingredients
278 tsp peppercorns 695 cloves 69½ tsp cardamom 34¾ tsp fenugreek 139 tsp fennel 139 tbsp cumin seeds 139 star anise 69½ cinnamon stick 69½ tsp nutmeg 34¾ tsp ground ginger 139 tbsp sweet paprika 139 tbsp sumac 104¼ tbsp sea salt 3475 g ginger, grated 417 cloves garlic, crushed 5560 g chopped coriander, stems and leaves 8340 ml lemon juice 16680 ml vegetable oil 417 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:
55600 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 55600 ml chicken stock Cover and roast 4-5 hours until completely tender
8340 g tahini paste 208½ tbsp lemon juice 139 clove garlic, crushed 139 pinch salt 417 tbsp water
139 pickled red onion 139 fresh salad
Name: