Serves: - 368 +
Ingredients
92 tsp peppercorns 230 cloves 23 tsp cardamom 11½ tsp fenugreek 46 tsp fennel 46 tbsp cumin seeds 46 star anise 23 cinnamon stick 23 tsp nutmeg 11½ tsp ground ginger 46 tbsp sweet paprika 46 tbsp sumac 34½ tbsp sea salt 1150 g ginger, grated 138 cloves garlic, crushed 1840 g chopped coriander, stems and leaves 2760 ml lemon juice 5520 ml vegetable oil 138 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:
18400 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 18400 ml chicken stock Cover and roast 4-5 hours until completely tender
2760 g tahini paste 69 tbsp lemon juice 46 clove garlic, crushed 46 pinch salt 138 tbsp water
46 pickled red onion 46 fresh salad
Name: