Serves: - 224 +
Ingredients
56 tsp peppercorns 140 cloves 14 tsp cardamom 7 tsp fenugreek 28 tsp fennel 28 tbsp cumin seeds 28 star anise 14 cinnamon stick 14 tsp nutmeg 7 tsp ground ginger 28 tbsp sweet paprika 28 tbsp sumac 21 tbsp sea salt 700 g ginger, grated 84 cloves garlic, crushed 1120 g chopped coriander, stems and leaves 1680 ml lemon juice 3360 ml vegetable oil 84 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:
11200 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 11200 ml chicken stock Cover and roast 4-5 hours until completely tender
1680 g tahini paste 42 tbsp lemon juice 28 clove garlic, crushed 28 pinch salt 84 tbsp water
28 pickled red onion 28 fresh salad
Name: