Serves: - 856 +
Ingredients
214 tsp peppercorns 535 cloves 53½ tsp cardamom 26¾ tsp fenugreek 107 tsp fennel 107 tbsp cumin seeds 107 star anise 53½ cinnamon stick 53½ tsp nutmeg 26¾ tsp ground ginger 107 tbsp sweet paprika 107 tbsp sumac 80¼ tbsp sea salt 2675 g ginger, grated 321 cloves garlic, crushed 4280 g chopped coriander, stems and leaves 6420 ml lemon juice 12840 ml vegetable oil 321 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:
42800 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 42800 ml chicken stock Cover and roast 4-5 hours until completely tender
6420 g tahini paste 160½ tbsp lemon juice 107 clove garlic, crushed 107 pinch salt 321 tbsp water
107 pickled red onion 107 fresh salad
Name: