Serves: - 392 +
Ingredients
98 tsp peppercorns 245 cloves 24½ tsp cardamom 12¼ tsp fenugreek 49 tsp fennel 49 tbsp cumin seeds 49 star anise 24½ cinnamon stick 24½ tsp nutmeg 12¼ tsp ground ginger 49 tbsp sweet paprika 49 tbsp sumac 36¾ tbsp sea salt 1225 g ginger, grated 147 cloves garlic, crushed 1960 g chopped coriander, stems and leaves 2940 ml lemon juice 5880 ml vegetable oil 147 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:
19600 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 19600 ml chicken stock Cover and roast 4-5 hours until completely tender
2940 g tahini paste 73½ tbsp lemon juice 49 clove garlic, crushed 49 pinch salt 147 tbsp water
49 pickled red onion 49 fresh salad
Name: