Serves: - 1160 +
Ingredients
290 tsp peppercorns 725 cloves 72½ tsp cardamom 36¼ tsp fenugreek 145 tsp fennel 145 tbsp cumin seeds 145 star anise 72½ cinnamon stick 72½ tsp nutmeg 36¼ tsp ground ginger 145 tbsp sweet paprika 145 tbsp sumac 108¾ tbsp sea salt 3625 g ginger, grated 435 cloves garlic, crushed 5800 g chopped coriander, stems and leaves 8700 ml lemon juice 17400 ml vegetable oil 435 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:
58000 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 58000 ml chicken stock Cover and roast 4-5 hours until completely tender
8700 g tahini paste 217½ tbsp lemon juice 145 clove garlic, crushed 145 pinch salt 435 tbsp water
145 pickled red onion 145 fresh salad
Name: