Serves: - 552 +
Ingredients
138 tsp peppercorns 345 cloves 34½ tsp cardamom 17¼ tsp fenugreek 69 tsp fennel 69 tbsp cumin seeds 69 star anise 34½ cinnamon stick 34½ tsp nutmeg 17¼ tsp ground ginger 69 tbsp sweet paprika 69 tbsp sumac 51¾ tbsp sea salt 1725 g ginger, grated 207 cloves garlic, crushed 2760 g chopped coriander, stems and leaves 4140 ml lemon juice 8280 ml vegetable oil 207 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:
27600 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 27600 ml chicken stock Cover and roast 4-5 hours until completely tender
4140 g tahini paste 103½ tbsp lemon juice 69 clove garlic, crushed 69 pinch salt 207 tbsp water
69 pickled red onion 69 fresh salad
Name: