Serves: - 376 +
Ingredients
94 tsp peppercorns 235 cloves 23½ tsp cardamom 11¾ tsp fenugreek 47 tsp fennel 47 tbsp cumin seeds 47 star anise 23½ cinnamon stick 23½ tsp nutmeg 11¾ tsp ground ginger 47 tbsp sweet paprika 47 tbsp sumac 35¼ tbsp sea salt 1175 g ginger, grated 141 cloves garlic, crushed 1880 g chopped coriander, stems and leaves 2820 ml lemon juice 5640 ml vegetable oil 141 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:
18800 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 18800 ml chicken stock Cover and roast 4-5 hours until completely tender
2820 g tahini paste 70½ tbsp lemon juice 47 clove garlic, crushed 47 pinch salt 141 tbsp water
47 pickled red onion 47 fresh salad
Name: