Serves: - 896 +
Ingredients
224 tsp peppercorns 560 cloves 56 tsp cardamom 28 tsp fenugreek 112 tsp fennel 112 tbsp cumin seeds 112 star anise 56 cinnamon stick 56 tsp nutmeg 28 tsp ground ginger 112 tbsp sweet paprika 112 tbsp sumac 84 tbsp sea salt 2800 g ginger, grated 336 cloves garlic, crushed 4480 g chopped coriander, stems and leaves 6720 ml lemon juice 13440 ml vegetable oil 336 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:
44800 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 44800 ml chicken stock Cover and roast 4-5 hours until completely tender
6720 g tahini paste 168 tbsp lemon juice 112 clove garlic, crushed 112 pinch salt 336 tbsp water
112 pickled red onion 112 fresh salad
Name: