Serves: - 272 +
Ingredients
68 tsp peppercorns 170 cloves 17 tsp cardamom 8½ tsp fenugreek 34 tsp fennel 34 tbsp cumin seeds 34 star anise 17 cinnamon stick 17 tsp nutmeg 8½ tsp ground ginger 34 tbsp sweet paprika 34 tbsp sumac 25½ tbsp sea salt 850 g ginger, grated 102 cloves garlic, crushed 1360 g chopped coriander, stems and leaves 2040 ml lemon juice 4080 ml vegetable oil 102 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:
13600 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 13600 ml chicken stock Cover and roast 4-5 hours until completely tender
2040 g tahini paste 51 tbsp lemon juice 34 clove garlic, crushed 34 pinch salt 102 tbsp water
34 pickled red onion 34 fresh salad
Name: