Serves: - 616 +
Ingredients
154 tsp peppercorns 385 cloves 38½ tsp cardamom 19¼ tsp fenugreek 77 tsp fennel 77 tbsp cumin seeds 77 star anise 38½ cinnamon stick 38½ tsp nutmeg 19¼ tsp ground ginger 77 tbsp sweet paprika 77 tbsp sumac 57¾ tbsp sea salt 1925 g ginger, grated 231 cloves garlic, crushed 3080 g chopped coriander, stems and leaves 4620 ml lemon juice 9240 ml vegetable oil 231 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:
30800 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 30800 ml chicken stock Cover and roast 4-5 hours until completely tender
4620 g tahini paste 115½ tbsp lemon juice 77 clove garlic, crushed 77 pinch salt 231 tbsp water
77 pickled red onion 77 fresh salad
Name: