Serves: - 168 +
Ingredients
42 tsp peppercorns 105 cloves 10½ tsp cardamom 5¼ tsp fenugreek 21 tsp fennel 21 tbsp cumin seeds 21 star anise 10½ cinnamon stick 10½ tsp nutmeg 5¼ tsp ground ginger 21 tbsp sweet paprika 21 tbsp sumac 15¾ tbsp sea salt 525 g ginger, grated 63 cloves garlic, crushed 840 g chopped coriander, stems and leaves 1260 ml lemon juice 2520 ml vegetable oil 63 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:
8400 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 8400 ml chicken stock Cover and roast 4-5 hours until completely tender
1260 g tahini paste 31½ tbsp lemon juice 21 clove garlic, crushed 21 pinch salt 63 tbsp water
21 pickled red onion 21 fresh salad
Name: