Serves: - 464 +
Ingredients
116 tsp peppercorns 290 cloves 29 tsp cardamom 14½ tsp fenugreek 58 tsp fennel 58 tbsp cumin seeds 58 star anise 29 cinnamon stick 29 tsp nutmeg 14½ tsp ground ginger 58 tbsp sweet paprika 58 tbsp sumac 43½ tbsp sea salt 1450 g ginger, grated 174 cloves garlic, crushed 2320 g chopped coriander, stems and leaves 3480 ml lemon juice 6960 ml vegetable oil 174 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:
23200 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 23200 ml chicken stock Cover and roast 4-5 hours until completely tender
3480 g tahini paste 87 tbsp lemon juice 58 clove garlic, crushed 58 pinch salt 174 tbsp water
58 pickled red onion 58 fresh salad
Name: