Serves: - 984 +
Ingredients
246 tsp peppercorns 615 cloves 61½ tsp cardamom 30¾ tsp fenugreek 123 tsp fennel 123 tbsp cumin seeds 123 star anise 61½ cinnamon stick 61½ tsp nutmeg 30¾ tsp ground ginger 123 tbsp sweet paprika 123 tbsp sumac 92¼ tbsp sea salt 3075 g ginger, grated 369 cloves garlic, crushed 4920 g chopped coriander, stems and leaves 7380 ml lemon juice 14760 ml vegetable oil 369 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:
49200 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 49200 ml chicken stock Cover and roast 4-5 hours until completely tender
7380 g tahini paste 184½ tbsp lemon juice 123 clove garlic, crushed 123 pinch salt 369 tbsp water
123 pickled red onion 123 fresh salad
Name: