Serves: - 1128 +
Ingredients
282 tsp peppercorns 705 cloves 70½ tsp cardamom 35¼ tsp fenugreek 141 tsp fennel 141 tbsp cumin seeds 141 star anise 70½ cinnamon stick 70½ tsp nutmeg 35¼ tsp ground ginger 141 tbsp sweet paprika 141 tbsp sumac 105¾ tbsp sea salt 3525 g ginger, grated 423 cloves garlic, crushed 5640 g chopped coriander, stems and leaves 8460 ml lemon juice 16920 ml vegetable oil 423 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:
56400 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 56400 ml chicken stock Cover and roast 4-5 hours until completely tender
8460 g tahini paste 211½ tbsp lemon juice 141 clove garlic, crushed 141 pinch salt 423 tbsp water
141 pickled red onion 141 fresh salad
Name: