Serves: - 416 +
Ingredients
104 tsp peppercorns 260 cloves 26 tsp cardamom 13 tsp fenugreek 52 tsp fennel 52 tbsp cumin seeds 52 star anise 26 cinnamon stick 26 tsp nutmeg 13 tsp ground ginger 52 tbsp sweet paprika 52 tbsp sumac 39 tbsp sea salt 1300 g ginger, grated 156 cloves garlic, crushed 2080 g chopped coriander, stems and leaves 3120 ml lemon juice 6240 ml vegetable oil 156 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:
20800 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 20800 ml chicken stock Cover and roast 4-5 hours until completely tender
3120 g tahini paste 78 tbsp lemon juice 52 clove garlic, crushed 52 pinch salt 156 tbsp water
52 pickled red onion 52 fresh salad
Name: