Serves: - 568 +
Ingredients
142 tsp peppercorns 355 cloves 35½ tsp cardamom 17¾ tsp fenugreek 71 tsp fennel 71 tbsp cumin seeds 71 star anise 35½ cinnamon stick 35½ tsp nutmeg 17¾ tsp ground ginger 71 tbsp sweet paprika 71 tbsp sumac 53¼ tbsp sea salt 1775 g ginger, grated 213 cloves garlic, crushed 2840 g chopped coriander, stems and leaves 4260 ml lemon juice 8520 ml vegetable oil 213 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:
28400 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 28400 ml chicken stock Cover and roast 4-5 hours until completely tender
4260 g tahini paste 106½ tbsp lemon juice 71 clove garlic, crushed 71 pinch salt 213 tbsp water
71 pickled red onion 71 fresh salad
Name: