Serves: - 1184 +
Ingredients
296 tsp peppercorns 740 cloves 74 tsp cardamom 37 tsp fenugreek 148 tsp fennel 148 tbsp cumin seeds 148 star anise 74 cinnamon stick 74 tsp nutmeg 37 tsp ground ginger 148 tbsp sweet paprika 148 tbsp sumac 111 tbsp sea salt 3700 g ginger, grated 444 cloves garlic, crushed 5920 g chopped coriander, stems and leaves 8880 ml lemon juice 17760 ml vegetable oil 444 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:
59200 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 59200 ml chicken stock Cover and roast 4-5 hours until completely tender
8880 g tahini paste 222 tbsp lemon juice 148 clove garlic, crushed 148 pinch salt 444 tbsp water
148 pickled red onion 148 fresh salad
Name: