Serves: - 296 +
Ingredients
74 tsp peppercorns 185 cloves 18½ tsp cardamom 9¼ tsp fenugreek 37 tsp fennel 37 tbsp cumin seeds 37 star anise 18½ cinnamon stick 18½ tsp nutmeg 9¼ tsp ground ginger 37 tbsp sweet paprika 37 tbsp sumac 27¾ tbsp sea salt 925 g ginger, grated 111 cloves garlic, crushed 1480 g chopped coriander, stems and leaves 2220 ml lemon juice 4440 ml vegetable oil 111 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:
14800 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 14800 ml chicken stock Cover and roast 4-5 hours until completely tender
2220 g tahini paste 55½ tbsp lemon juice 37 clove garlic, crushed 37 pinch salt 111 tbsp water
37 pickled red onion 37 fresh salad
Name: