Serves: - 944 +
Ingredients
236 tsp peppercorns 590 cloves 59 tsp cardamom 29½ tsp fenugreek 118 tsp fennel 118 tbsp cumin seeds 118 star anise 59 cinnamon stick 59 tsp nutmeg 29½ tsp ground ginger 118 tbsp sweet paprika 118 tbsp sumac 88½ tbsp sea salt 2950 g ginger, grated 354 cloves garlic, crushed 4720 g chopped coriander, stems and leaves 7080 ml lemon juice 14160 ml vegetable oil 354 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:
47200 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 47200 ml chicken stock Cover and roast 4-5 hours until completely tender
7080 g tahini paste 177 tbsp lemon juice 118 clove garlic, crushed 118 pinch salt 354 tbsp water
118 pickled red onion 118 fresh salad
Name: