Serves: - 632 +
Ingredients
158 tsp peppercorns 395 cloves 39½ tsp cardamom 19¾ tsp fenugreek 79 tsp fennel 79 tbsp cumin seeds 79 star anise 39½ cinnamon stick 39½ tsp nutmeg 19¾ tsp ground ginger 79 tbsp sweet paprika 79 tbsp sumac 59¼ tbsp sea salt 1975 g ginger, grated 237 cloves garlic, crushed 3160 g chopped coriander, stems and leaves 4740 ml lemon juice 9480 ml vegetable oil 237 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:
31600 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 31600 ml chicken stock Cover and roast 4-5 hours until completely tender
4740 g tahini paste 118½ tbsp lemon juice 79 clove garlic, crushed 79 pinch salt 237 tbsp water
79 pickled red onion 79 fresh salad
Name: