Serves: - 744 +
Ingredients
186 tsp peppercorns 465 cloves 46½ tsp cardamom 23¼ tsp fenugreek 93 tsp fennel 93 tbsp cumin seeds 93 star anise 46½ cinnamon stick 46½ tsp nutmeg 23¼ tsp ground ginger 93 tbsp sweet paprika 93 tbsp sumac 69¾ tbsp sea salt 2325 g ginger, grated 279 cloves garlic, crushed 3720 g chopped coriander, stems and leaves 5580 ml lemon juice 11160 ml vegetable oil 279 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:
37200 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 37200 ml chicken stock Cover and roast 4-5 hours until completely tender
5580 g tahini paste 139½ tbsp lemon juice 93 clove garlic, crushed 93 pinch salt 279 tbsp water
93 pickled red onion 93 fresh salad
Name: