Serves: - 728 +
Ingredients
182 tsp peppercorns 455 cloves 45½ tsp cardamom 22¾ tsp fenugreek 91 tsp fennel 91 tbsp cumin seeds 91 star anise 45½ cinnamon stick 45½ tsp nutmeg 22¾ tsp ground ginger 91 tbsp sweet paprika 91 tbsp sumac 68¼ tbsp sea salt 2275 g ginger, grated 273 cloves garlic, crushed 3640 g chopped coriander, stems and leaves 5460 ml lemon juice 10920 ml vegetable oil 273 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:
36400 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 36400 ml chicken stock Cover and roast 4-5 hours until completely tender
5460 g tahini paste 136½ tbsp lemon juice 91 clove garlic, crushed 91 pinch salt 273 tbsp water
91 pickled red onion 91 fresh salad
Name: