Serves: - 304 +
Ingredients
76 tsp peppercorns 190 cloves 19 tsp cardamom 9½ tsp fenugreek 38 tsp fennel 38 tbsp cumin seeds 38 star anise 19 cinnamon stick 19 tsp nutmeg 9½ tsp ground ginger 38 tbsp sweet paprika 38 tbsp sumac 28½ tbsp sea salt 950 g ginger, grated 114 cloves garlic, crushed 1520 g chopped coriander, stems and leaves 2280 ml lemon juice 4560 ml vegetable oil 114 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:
15200 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 15200 ml chicken stock Cover and roast 4-5 hours until completely tender
2280 g tahini paste 57 tbsp lemon juice 38 clove garlic, crushed 38 pinch salt 114 tbsp water
38 pickled red onion 38 fresh salad
Name: