Serves: - 456 +
Ingredients
114 tsp peppercorns 285 cloves 28½ tsp cardamom 14¼ tsp fenugreek 57 tsp fennel 57 tbsp cumin seeds 57 star anise 28½ cinnamon stick 28½ tsp nutmeg 14¼ tsp ground ginger 57 tbsp sweet paprika 57 tbsp sumac 42¾ tbsp sea salt 1425 g ginger, grated 171 cloves garlic, crushed 2280 g chopped coriander, stems and leaves 3420 ml lemon juice 6840 ml vegetable oil 171 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:
22800 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 22800 ml chicken stock Cover and roast 4-5 hours until completely tender
3420 g tahini paste 85½ tbsp lemon juice 57 clove garlic, crushed 57 pinch salt 171 tbsp water
57 pickled red onion 57 fresh salad
Name: