Serves: - 488 +
Ingredients
122 tsp peppercorns 305 cloves 30½ tsp cardamom 15¼ tsp fenugreek 61 tsp fennel 61 tbsp cumin seeds 61 star anise 30½ cinnamon stick 30½ tsp nutmeg 15¼ tsp ground ginger 61 tbsp sweet paprika 61 tbsp sumac 45¾ tbsp sea salt 1525 g ginger, grated 183 cloves garlic, crushed 2440 g chopped coriander, stems and leaves 3660 ml lemon juice 7320 ml vegetable oil 183 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:
24400 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 24400 ml chicken stock Cover and roast 4-5 hours until completely tender
3660 g tahini paste 91½ tbsp lemon juice 61 clove garlic, crushed 61 pinch salt 183 tbsp water
61 pickled red onion 61 fresh salad
Name: