Serves: - 504 +
Ingredients
126 tsp peppercorns 315 cloves 31½ tsp cardamom 15¾ tsp fenugreek 63 tsp fennel 63 tbsp cumin seeds 63 star anise 31½ cinnamon stick 31½ tsp nutmeg 15¾ tsp ground ginger 63 tbsp sweet paprika 63 tbsp sumac 47¼ tbsp sea salt 1575 g ginger, grated 189 cloves garlic, crushed 2520 g chopped coriander, stems and leaves 3780 ml lemon juice 7560 ml vegetable oil 189 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:
25200 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 25200 ml chicken stock Cover and roast 4-5 hours until completely tender
3780 g tahini paste 94½ tbsp lemon juice 63 clove garlic, crushed 63 pinch salt 189 tbsp water
63 pickled red onion 63 fresh salad
Name: