Serves: - 248 +
Ingredients
62 tsp peppercorns 155 cloves 15½ tsp cardamom 7¾ tsp fenugreek 31 tsp fennel 31 tbsp cumin seeds 31 star anise 15½ cinnamon stick 15½ tsp nutmeg 7¾ tsp ground ginger 31 tbsp sweet paprika 31 tbsp sumac 23¼ tbsp sea salt 775 g ginger, grated 93 cloves garlic, crushed 1240 g chopped coriander, stems and leaves 1860 ml lemon juice 3720 ml vegetable oil 93 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:
12400 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 12400 ml chicken stock Cover and roast 4-5 hours until completely tender
1860 g tahini paste 46½ tbsp lemon juice 31 clove garlic, crushed 31 pinch salt 93 tbsp water
31 pickled red onion 31 fresh salad
Name: