Serves: - 624 +
Ingredients
156 tsp peppercorns 390 cloves 39 tsp cardamom 19½ tsp fenugreek 78 tsp fennel 78 tbsp cumin seeds 78 star anise 39 cinnamon stick 39 tsp nutmeg 19½ tsp ground ginger 78 tbsp sweet paprika 78 tbsp sumac 58½ tbsp sea salt 1950 g ginger, grated 234 cloves garlic, crushed 3120 g chopped coriander, stems and leaves 4680 ml lemon juice 9360 ml vegetable oil 234 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:
31200 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 31200 ml chicken stock Cover and roast 4-5 hours until completely tender
4680 g tahini paste 117 tbsp lemon juice 78 clove garlic, crushed 78 pinch salt 234 tbsp water
78 pickled red onion 78 fresh salad
Name: