Serves: - 448 +
Ingredients
112 tsp peppercorns 280 cloves 28 tsp cardamom 14 tsp fenugreek 56 tsp fennel 56 tbsp cumin seeds 56 star anise 28 cinnamon stick 28 tsp nutmeg 14 tsp ground ginger 56 tbsp sweet paprika 56 tbsp sumac 42 tbsp sea salt 1400 g ginger, grated 168 cloves garlic, crushed 2240 g chopped coriander, stems and leaves 3360 ml lemon juice 6720 ml vegetable oil 168 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:
22400 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 22400 ml chicken stock Cover and roast 4-5 hours until completely tender
3360 g tahini paste 84 tbsp lemon juice 56 clove garlic, crushed 56 pinch salt 168 tbsp water
56 pickled red onion 56 fresh salad
Name: