Serves: - 976 +
Ingredients
244 tsp peppercorns 610 cloves 61 tsp cardamom 30½ tsp fenugreek 122 tsp fennel 122 tbsp cumin seeds 122 star anise 61 cinnamon stick 61 tsp nutmeg 30½ tsp ground ginger 122 tbsp sweet paprika 122 tbsp sumac 91½ tbsp sea salt 3050 g ginger, grated 366 cloves garlic, crushed 4880 g chopped coriander, stems and leaves 7320 ml lemon juice 14640 ml vegetable oil 366 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:
48800 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 48800 ml chicken stock Cover and roast 4-5 hours until completely tender
7320 g tahini paste 183 tbsp lemon juice 122 clove garlic, crushed 122 pinch salt 366 tbsp water
122 pickled red onion 122 fresh salad
Name: