Serves: - 184 +
Ingredients
46 tsp peppercorns 115 cloves 11½ tsp cardamom 5¾ tsp fenugreek 23 tsp fennel 23 tbsp cumin seeds 23 star anise 11½ cinnamon stick 11½ tsp nutmeg 5¾ tsp ground ginger 23 tbsp sweet paprika 23 tbsp sumac 17¼ tbsp sea salt 575 g ginger, grated 69 cloves garlic, crushed 920 g chopped coriander, stems and leaves 1380 ml lemon juice 2760 ml vegetable oil 69 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:
9200 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 9200 ml chicken stock Cover and roast 4-5 hours until completely tender
1380 g tahini paste 34½ tbsp lemon juice 23 clove garlic, crushed 23 pinch salt 69 tbsp water
23 pickled red onion 23 fresh salad
Name: