Serves: - 328 +
Ingredients
82 tsp peppercorns 205 cloves 20½ tsp cardamom 10¼ tsp fenugreek 41 tsp fennel 41 tbsp cumin seeds 41 star anise 20½ cinnamon stick 20½ tsp nutmeg 10¼ tsp ground ginger 41 tbsp sweet paprika 41 tbsp sumac 30¾ tbsp sea salt 1025 g ginger, grated 123 cloves garlic, crushed 1640 g chopped coriander, stems and leaves 2460 ml lemon juice 4920 ml vegetable oil 123 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:
16400 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 16400 ml chicken stock Cover and roast 4-5 hours until completely tender
2460 g tahini paste 61½ tbsp lemon juice 41 clove garlic, crushed 41 pinch salt 123 tbsp water
41 pickled red onion 41 fresh salad
Name: