Serves: - 584 +
Ingredients
146 tsp peppercorns 365 cloves 36½ tsp cardamom 18¼ tsp fenugreek 73 tsp fennel 73 tbsp cumin seeds 73 star anise 36½ cinnamon stick 36½ tsp nutmeg 18¼ tsp ground ginger 73 tbsp sweet paprika 73 tbsp sumac 54¾ tbsp sea salt 1825 g ginger, grated 219 cloves garlic, crushed 2920 g chopped coriander, stems and leaves 4380 ml lemon juice 8760 ml vegetable oil 219 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:
29200 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 29200 ml chicken stock Cover and roast 4-5 hours until completely tender
4380 g tahini paste 109½ tbsp lemon juice 73 clove garlic, crushed 73 pinch salt 219 tbsp water
73 pickled red onion 73 fresh salad
Name: