Serves: - 1216 +
Ingredients
304 tsp peppercorns 760 cloves 76 tsp cardamom 38 tsp fenugreek 152 tsp fennel 152 tbsp cumin seeds 152 star anise 76 cinnamon stick 76 tsp nutmeg 38 tsp ground ginger 152 tbsp sweet paprika 152 tbsp sumac 114 tbsp sea salt 3800 g ginger, grated 456 cloves garlic, crushed 6080 g chopped coriander, stems and leaves 9120 ml lemon juice 18240 ml vegetable oil 456 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:
60800 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 60800 ml chicken stock Cover and roast 4-5 hours until completely tender
9120 g tahini paste 228 tbsp lemon juice 152 clove garlic, crushed 152 pinch salt 456 tbsp water
152 pickled red onion 152 fresh salad
Name: