Serves: - 544 +
Ingredients
136 tsp peppercorns 340 cloves 34 tsp cardamom 17 tsp fenugreek 68 tsp fennel 68 tbsp cumin seeds 68 star anise 34 cinnamon stick 34 tsp nutmeg 17 tsp ground ginger 68 tbsp sweet paprika 68 tbsp sumac 51 tbsp sea salt 1700 g ginger, grated 204 cloves garlic, crushed 2720 g chopped coriander, stems and leaves 4080 ml lemon juice 8160 ml vegetable oil 204 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:
27200 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 27200 ml chicken stock Cover and roast 4-5 hours until completely tender
4080 g tahini paste 102 tbsp lemon juice 68 clove garlic, crushed 68 pinch salt 204 tbsp water
68 pickled red onion 68 fresh salad
Name: