Serves: - 968 +
Ingredients
242 tsp peppercorns 605 cloves 60½ tsp cardamom 30¼ tsp fenugreek 121 tsp fennel 121 tbsp cumin seeds 121 star anise 60½ cinnamon stick 60½ tsp nutmeg 30¼ tsp ground ginger 121 tbsp sweet paprika 121 tbsp sumac 90¾ tbsp sea salt 3025 g ginger, grated 363 cloves garlic, crushed 4840 g chopped coriander, stems and leaves 7260 ml lemon juice 14520 ml vegetable oil 363 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:
48400 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 48400 ml chicken stock Cover and roast 4-5 hours until completely tender
7260 g tahini paste 181½ tbsp lemon juice 121 clove garlic, crushed 121 pinch salt 363 tbsp water
121 pickled red onion 121 fresh salad
Name: