Serves: - 752 +
Ingredients
188 tsp peppercorns 470 cloves 47 tsp cardamom 23½ tsp fenugreek 94 tsp fennel 94 tbsp cumin seeds 94 star anise 47 cinnamon stick 47 tsp nutmeg 23½ tsp ground ginger 94 tbsp sweet paprika 94 tbsp sumac 70½ tbsp sea salt 2350 g ginger, grated 282 cloves garlic, crushed 3760 g chopped coriander, stems and leaves 5640 ml lemon juice 11280 ml vegetable oil 282 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:
37600 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 37600 ml chicken stock Cover and roast 4-5 hours until completely tender
5640 g tahini paste 141 tbsp lemon juice 94 clove garlic, crushed 94 pinch salt 282 tbsp water
94 pickled red onion 94 fresh salad
Name: