Serves: - 264 +
Ingredients
66 tsp peppercorns 165 cloves 16½ tsp cardamom 8¼ tsp fenugreek 33 tsp fennel 33 tbsp cumin seeds 33 star anise 16½ cinnamon stick 16½ tsp nutmeg 8¼ tsp ground ginger 33 tbsp sweet paprika 33 tbsp sumac 24¾ tbsp sea salt 825 g ginger, grated 99 cloves garlic, crushed 1320 g chopped coriander, stems and leaves 1980 ml lemon juice 3960 ml vegetable oil 99 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:
13200 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 13200 ml chicken stock Cover and roast 4-5 hours until completely tender
1980 g tahini paste 49½ tbsp lemon juice 33 clove garlic, crushed 33 pinch salt 99 tbsp water
33 pickled red onion 33 fresh salad
Name: