Serves: - 1136 +
Ingredients
284 tsp peppercorns 710 cloves 71 tsp cardamom 35½ tsp fenugreek 142 tsp fennel 142 tbsp cumin seeds 142 star anise 71 cinnamon stick 71 tsp nutmeg 35½ tsp ground ginger 142 tbsp sweet paprika 142 tbsp sumac 106½ tbsp sea salt 3550 g ginger, grated 426 cloves garlic, crushed 5680 g chopped coriander, stems and leaves 8520 ml lemon juice 17040 ml vegetable oil 426 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:
56800 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 56800 ml chicken stock Cover and roast 4-5 hours until completely tender
8520 g tahini paste 213 tbsp lemon juice 142 clove garlic, crushed 142 pinch salt 426 tbsp water
142 pickled red onion 142 fresh salad
Name: