Serves: - 352 +
Ingredients
88 tsp peppercorns 220 cloves 22 tsp cardamom 11 tsp fenugreek 44 tsp fennel 44 tbsp cumin seeds 44 star anise 22 cinnamon stick 22 tsp nutmeg 11 tsp ground ginger 44 tbsp sweet paprika 44 tbsp sumac 33 tbsp sea salt 1100 g ginger, grated 132 cloves garlic, crushed 1760 g chopped coriander, stems and leaves 2640 ml lemon juice 5280 ml vegetable oil 132 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:
17600 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 17600 ml chicken stock Cover and roast 4-5 hours until completely tender
2640 g tahini paste 66 tbsp lemon juice 44 clove garlic, crushed 44 pinch salt 132 tbsp water
44 pickled red onion 44 fresh salad
Name: