Serves: - 592 +
Ingredients
148 tsp peppercorns 370 cloves 37 tsp cardamom 18½ tsp fenugreek 74 tsp fennel 74 tbsp cumin seeds 74 star anise 37 cinnamon stick 37 tsp nutmeg 18½ tsp ground ginger 74 tbsp sweet paprika 74 tbsp sumac 55½ tbsp sea salt 1850 g ginger, grated 222 cloves garlic, crushed 2960 g chopped coriander, stems and leaves 4440 ml lemon juice 8880 ml vegetable oil 222 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:
29600 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 29600 ml chicken stock Cover and roast 4-5 hours until completely tender
4440 g tahini paste 111 tbsp lemon juice 74 clove garlic, crushed 74 pinch salt 222 tbsp water
74 pickled red onion 74 fresh salad
Name: