Serves: - 1264 +
Ingredients
316 tsp peppercorns 790 cloves 79 tsp cardamom 39½ tsp fenugreek 158 tsp fennel 158 tbsp cumin seeds 158 star anise 79 cinnamon stick 79 tsp nutmeg 39½ tsp ground ginger 158 tbsp sweet paprika 158 tbsp sumac 118½ tbsp sea salt 3950 g ginger, grated 474 cloves garlic, crushed 6320 g chopped coriander, stems and leaves 9480 ml lemon juice 18960 ml vegetable oil 474 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:
63200 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 63200 ml chicken stock Cover and roast 4-5 hours until completely tender
9480 g tahini paste 237 tbsp lemon juice 158 clove garlic, crushed 158 pinch salt 474 tbsp water
158 pickled red onion 158 fresh salad
Name: