Serves: - 432 +
Ingredients
108 tsp peppercorns 270 cloves 27 tsp cardamom 13½ tsp fenugreek 54 tsp fennel 54 tbsp cumin seeds 54 star anise 27 cinnamon stick 27 tsp nutmeg 13½ tsp ground ginger 54 tbsp sweet paprika 54 tbsp sumac 40½ tbsp sea salt 1350 g ginger, grated 162 cloves garlic, crushed 2160 g chopped coriander, stems and leaves 3240 ml lemon juice 6480 ml vegetable oil 162 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:
21600 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 21600 ml chicken stock Cover and roast 4-5 hours until completely tender
3240 g tahini paste 81 tbsp lemon juice 54 clove garlic, crushed 54 pinch salt 162 tbsp water
54 pickled red onion 54 fresh salad
Name: