Serves: - 696 +
Ingredients
174 tsp peppercorns 435 cloves 43½ tsp cardamom 21¾ tsp fenugreek 87 tsp fennel 87 tbsp cumin seeds 87 star anise 43½ cinnamon stick 43½ tsp nutmeg 21¾ tsp ground ginger 87 tbsp sweet paprika 87 tbsp sumac 65¼ tbsp sea salt 2175 g ginger, grated 261 cloves garlic, crushed 3480 g chopped coriander, stems and leaves 5220 ml lemon juice 10440 ml vegetable oil 261 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:
34800 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 34800 ml chicken stock Cover and roast 4-5 hours until completely tender
5220 g tahini paste 130½ tbsp lemon juice 87 clove garlic, crushed 87 pinch salt 261 tbsp water
87 pickled red onion 87 fresh salad
Name: