Serves: - 472 +
Ingredients
118 tsp peppercorns 295 cloves 29½ tsp cardamom 14¾ tsp fenugreek 59 tsp fennel 59 tbsp cumin seeds 59 star anise 29½ cinnamon stick 29½ tsp nutmeg 14¾ tsp ground ginger 59 tbsp sweet paprika 59 tbsp sumac 44¼ tbsp sea salt 1475 g ginger, grated 177 cloves garlic, crushed 2360 g chopped coriander, stems and leaves 3540 ml lemon juice 7080 ml vegetable oil 177 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:
23600 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 23600 ml chicken stock Cover and roast 4-5 hours until completely tender
3540 g tahini paste 88½ tbsp lemon juice 59 clove garlic, crushed 59 pinch salt 177 tbsp water
59 pickled red onion 59 fresh salad
Name: