Serves: - 688 +
Ingredients
172 tsp peppercorns 430 cloves 43 tsp cardamom 21½ tsp fenugreek 86 tsp fennel 86 tbsp cumin seeds 86 star anise 43 cinnamon stick 43 tsp nutmeg 21½ tsp ground ginger 86 tbsp sweet paprika 86 tbsp sumac 64½ tbsp sea salt 2150 g ginger, grated 258 cloves garlic, crushed 3440 g chopped coriander, stems and leaves 5160 ml lemon juice 10320 ml vegetable oil 258 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:
34400 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 34400 ml chicken stock Cover and roast 4-5 hours until completely tender
5160 g tahini paste 129 tbsp lemon juice 86 clove garlic, crushed 86 pinch salt 258 tbsp water
86 pickled red onion 86 fresh salad
Name: