Serves: - 312 +
Ingredients
78 tsp peppercorns 195 cloves 19½ tsp cardamom 9¾ tsp fenugreek 39 tsp fennel 39 tbsp cumin seeds 39 star anise 19½ cinnamon stick 19½ tsp nutmeg 9¾ tsp ground ginger 39 tbsp sweet paprika 39 tbsp sumac 29¼ tbsp sea salt 975 g ginger, grated 117 cloves garlic, crushed 1560 g chopped coriander, stems and leaves 2340 ml lemon juice 4680 ml vegetable oil 117 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:
15600 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 15600 ml chicken stock Cover and roast 4-5 hours until completely tender
2340 g tahini paste 58½ tbsp lemon juice 39 clove garlic, crushed 39 pinch salt 117 tbsp water
39 pickled red onion 39 fresh salad
Name: