Serves: - 424 +
Ingredients
106 tsp peppercorns 265 cloves 26½ tsp cardamom 13¼ tsp fenugreek 53 tsp fennel 53 tbsp cumin seeds 53 star anise 26½ cinnamon stick 26½ tsp nutmeg 13¼ tsp ground ginger 53 tbsp sweet paprika 53 tbsp sumac 39¾ tbsp sea salt 1325 g ginger, grated 159 cloves garlic, crushed 2120 g chopped coriander, stems and leaves 3180 ml lemon juice 6360 ml vegetable oil 159 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:
21200 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 21200 ml chicken stock Cover and roast 4-5 hours until completely tender
3180 g tahini paste 79½ tbsp lemon juice 53 clove garlic, crushed 53 pinch salt 159 tbsp water
53 pickled red onion 53 fresh salad
Name: