Serves: - 1248 +
Ingredients
312 tsp peppercorns 780 cloves 78 tsp cardamom 39 tsp fenugreek 156 tsp fennel 156 tbsp cumin seeds 156 star anise 78 cinnamon stick 78 tsp nutmeg 39 tsp ground ginger 156 tbsp sweet paprika 156 tbsp sumac 117 tbsp sea salt 3900 g ginger, grated 468 cloves garlic, crushed 6240 g chopped coriander, stems and leaves 9360 ml lemon juice 18720 ml vegetable oil 468 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:
62400 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 62400 ml chicken stock Cover and roast 4-5 hours until completely tender
9360 g tahini paste 234 tbsp lemon juice 156 clove garlic, crushed 156 pinch salt 468 tbsp water
156 pickled red onion 156 fresh salad
Name: