Serves: - 872 +
Ingredients
218 tsp peppercorns 545 cloves 54½ tsp cardamom 27¼ tsp fenugreek 109 tsp fennel 109 tbsp cumin seeds 109 star anise 54½ cinnamon stick 54½ tsp nutmeg 27¼ tsp ground ginger 109 tbsp sweet paprika 109 tbsp sumac 81¾ tbsp sea salt 2725 g ginger, grated 327 cloves garlic, crushed 4360 g chopped coriander, stems and leaves 6540 ml lemon juice 13080 ml vegetable oil 327 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:
43600 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 43600 ml chicken stock Cover and roast 4-5 hours until completely tender
6540 g tahini paste 163½ tbsp lemon juice 109 clove garlic, crushed 109 pinch salt 327 tbsp water
109 pickled red onion 109 fresh salad
Name: