Serves: - 792 +
Ingredients
198 tsp peppercorns 495 cloves 49½ tsp cardamom 24¾ tsp fenugreek 99 tsp fennel 99 tbsp cumin seeds 99 star anise 49½ cinnamon stick 49½ tsp nutmeg 24¾ tsp ground ginger 99 tbsp sweet paprika 99 tbsp sumac 74¼ tbsp sea salt 2475 g ginger, grated 297 cloves garlic, crushed 3960 g chopped coriander, stems and leaves 5940 ml lemon juice 11880 ml vegetable oil 297 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:
39600 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 39600 ml chicken stock Cover and roast 4-5 hours until completely tender
5940 g tahini paste 148½ tbsp lemon juice 99 clove garlic, crushed 99 pinch salt 297 tbsp water
99 pickled red onion 99 fresh salad
Name: