Serves: - 712 +
Ingredients
178 tsp peppercorns 445 cloves 44½ tsp cardamom 22¼ tsp fenugreek 89 tsp fennel 89 tbsp cumin seeds 89 star anise 44½ cinnamon stick 44½ tsp nutmeg 22¼ tsp ground ginger 89 tbsp sweet paprika 89 tbsp sumac 66¾ tbsp sea salt 2225 g ginger, grated 267 cloves garlic, crushed 3560 g chopped coriander, stems and leaves 5340 ml lemon juice 10680 ml vegetable oil 267 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:
35600 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 35600 ml chicken stock Cover and roast 4-5 hours until completely tender
5340 g tahini paste 133½ tbsp lemon juice 89 clove garlic, crushed 89 pinch salt 267 tbsp water
89 pickled red onion 89 fresh salad
Name: