Serves: - 936 +
Ingredients
234 tsp peppercorns 585 cloves 58½ tsp cardamom 29¼ tsp fenugreek 117 tsp fennel 117 tbsp cumin seeds 117 star anise 58½ cinnamon stick 58½ tsp nutmeg 29¼ tsp ground ginger 117 tbsp sweet paprika 117 tbsp sumac 87¾ tbsp sea salt 2925 g ginger, grated 351 cloves garlic, crushed 4680 g chopped coriander, stems and leaves 7020 ml lemon juice 14040 ml vegetable oil 351 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:
46800 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 46800 ml chicken stock Cover and roast 4-5 hours until completely tender
7020 g tahini paste 175½ tbsp lemon juice 117 clove garlic, crushed 117 pinch salt 351 tbsp water
117 pickled red onion 117 fresh salad
Name: