Serves: - 1232 +
Ingredients
308 tsp peppercorns 770 cloves 77 tsp cardamom 38½ tsp fenugreek 154 tsp fennel 154 tbsp cumin seeds 154 star anise 77 cinnamon stick 77 tsp nutmeg 38½ tsp ground ginger 154 tbsp sweet paprika 154 tbsp sumac 115½ tbsp sea salt 3850 g ginger, grated 462 cloves garlic, crushed 6160 g chopped coriander, stems and leaves 9240 ml lemon juice 18480 ml vegetable oil 462 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:
61600 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 61600 ml chicken stock Cover and roast 4-5 hours until completely tender
9240 g tahini paste 231 tbsp lemon juice 154 clove garlic, crushed 154 pinch salt 462 tbsp water
154 pickled red onion 154 fresh salad
Name: