Serves: - 176 +
Ingredients
44 tsp peppercorns 110 cloves 11 tsp cardamom 5½ tsp fenugreek 22 tsp fennel 22 tbsp cumin seeds 22 star anise 11 cinnamon stick 11 tsp nutmeg 5½ tsp ground ginger 22 tbsp sweet paprika 22 tbsp sumac 16½ tbsp sea salt 550 g ginger, grated 66 cloves garlic, crushed 880 g chopped coriander, stems and leaves 1320 ml lemon juice 2640 ml vegetable oil 66 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:
8800 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 8800 ml chicken stock Cover and roast 4-5 hours until completely tender
1320 g tahini paste 33 tbsp lemon juice 22 clove garlic, crushed 22 pinch salt 66 tbsp water
22 pickled red onion 22 fresh salad
Name: