Serves: - 736 +
Ingredients
184 tsp peppercorns 460 cloves 46 tsp cardamom 23 tsp fenugreek 92 tsp fennel 92 tbsp cumin seeds 92 star anise 46 cinnamon stick 46 tsp nutmeg 23 tsp ground ginger 92 tbsp sweet paprika 92 tbsp sumac 69 tbsp sea salt 2300 g ginger, grated 276 cloves garlic, crushed 3680 g chopped coriander, stems and leaves 5520 ml lemon juice 11040 ml vegetable oil 276 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:
36800 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 36800 ml chicken stock Cover and roast 4-5 hours until completely tender
5520 g tahini paste 138 tbsp lemon juice 92 clove garlic, crushed 92 pinch salt 276 tbsp water
92 pickled red onion 92 fresh salad
Name: