Serves: - 208 +
Ingredients
52 tsp peppercorns 130 cloves 13 tsp cardamom 6½ tsp fenugreek 26 tsp fennel 26 tbsp cumin seeds 26 star anise 13 cinnamon stick 13 tsp nutmeg 6½ tsp ground ginger 26 tbsp sweet paprika 26 tbsp sumac 19½ tbsp sea salt 650 g ginger, grated 78 cloves garlic, crushed 1040 g chopped coriander, stems and leaves 1560 ml lemon juice 3120 ml vegetable oil 78 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:
10400 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 10400 ml chicken stock Cover and roast 4-5 hours until completely tender
1560 g tahini paste 39 tbsp lemon juice 26 clove garlic, crushed 26 pinch salt 78 tbsp water
26 pickled red onion 26 fresh salad
Name: