Serves: - 408 +
Ingredients
102 tsp peppercorns 255 cloves 25½ tsp cardamom 12¾ tsp fenugreek 51 tsp fennel 51 tbsp cumin seeds 51 star anise 25½ cinnamon stick 25½ tsp nutmeg 12¾ tsp ground ginger 51 tbsp sweet paprika 51 tbsp sumac 38¼ tbsp sea salt 1275 g ginger, grated 153 cloves garlic, crushed 2040 g chopped coriander, stems and leaves 3060 ml lemon juice 6120 ml vegetable oil 153 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:
20400 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 20400 ml chicken stock Cover and roast 4-5 hours until completely tender
3060 g tahini paste 76½ tbsp lemon juice 51 clove garlic, crushed 51 pinch salt 153 tbsp water
51 pickled red onion 51 fresh salad
Name: