Serves: - 664 +
Ingredients
166 tsp peppercorns 415 cloves 41½ tsp cardamom 20¾ tsp fenugreek 83 tsp fennel 83 tbsp cumin seeds 83 star anise 41½ cinnamon stick 41½ tsp nutmeg 20¾ tsp ground ginger 83 tbsp sweet paprika 83 tbsp sumac 62¼ tbsp sea salt 2075 g ginger, grated 249 cloves garlic, crushed 3320 g chopped coriander, stems and leaves 4980 ml lemon juice 9960 ml vegetable oil 249 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:
33200 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 33200 ml chicken stock Cover and roast 4-5 hours until completely tender
4980 g tahini paste 124½ tbsp lemon juice 83 clove garlic, crushed 83 pinch salt 249 tbsp water
83 pickled red onion 83 fresh salad
Name: