Serves: - 232 +
Ingredients
58 tsp peppercorns 145 cloves 14½ tsp cardamom 7¼ tsp fenugreek 29 tsp fennel 29 tbsp cumin seeds 29 star anise 14½ cinnamon stick 14½ tsp nutmeg 7¼ tsp ground ginger 29 tbsp sweet paprika 29 tbsp sumac 21¾ tbsp sea salt 725 g ginger, grated 87 cloves garlic, crushed 1160 g chopped coriander, stems and leaves 1740 ml lemon juice 3480 ml vegetable oil 87 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:
11600 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 11600 ml chicken stock Cover and roast 4-5 hours until completely tender
1740 g tahini paste 43½ tbsp lemon juice 29 clove garlic, crushed 29 pinch salt 87 tbsp water
29 pickled red onion 29 fresh salad
Name: