Serves: - 344 +
Ingredients
86 tsp peppercorns 215 cloves 21½ tsp cardamom 10¾ tsp fenugreek 43 tsp fennel 43 tbsp cumin seeds 43 star anise 21½ cinnamon stick 21½ tsp nutmeg 10¾ tsp ground ginger 43 tbsp sweet paprika 43 tbsp sumac 32¼ tbsp sea salt 1075 g ginger, grated 129 cloves garlic, crushed 1720 g chopped coriander, stems and leaves 2580 ml lemon juice 5160 ml vegetable oil 129 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:
17200 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 17200 ml chicken stock Cover and roast 4-5 hours until completely tender
2580 g tahini paste 64½ tbsp lemon juice 43 clove garlic, crushed 43 pinch salt 129 tbsp water
43 pickled red onion 43 fresh salad
Name: