Serves: - 496 +
Ingredients
124 tsp peppercorns 310 cloves 31 tsp cardamom 15½ tsp fenugreek 62 tsp fennel 62 tbsp cumin seeds 62 star anise 31 cinnamon stick 31 tsp nutmeg 15½ tsp ground ginger 62 tbsp sweet paprika 62 tbsp sumac 46½ tbsp sea salt 1550 g ginger, grated 186 cloves garlic, crushed 2480 g chopped coriander, stems and leaves 3720 ml lemon juice 7440 ml vegetable oil 186 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:
24800 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 24800 ml chicken stock Cover and roast 4-5 hours until completely tender
3720 g tahini paste 93 tbsp lemon juice 62 clove garlic, crushed 62 pinch salt 186 tbsp water
62 pickled red onion 62 fresh salad
Name: