Serves: - 648 +
Ingredients
162 tsp peppercorns 405 cloves 40½ tsp cardamom 20¼ tsp fenugreek 81 tsp fennel 81 tbsp cumin seeds 81 star anise 40½ cinnamon stick 40½ tsp nutmeg 20¼ tsp ground ginger 81 tbsp sweet paprika 81 tbsp sumac 60¾ tbsp sea salt 2025 g ginger, grated 243 cloves garlic, crushed 3240 g chopped coriander, stems and leaves 4860 ml lemon juice 9720 ml vegetable oil 243 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:
32400 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 32400 ml chicken stock Cover and roast 4-5 hours until completely tender
4860 g tahini paste 121½ tbsp lemon juice 81 clove garlic, crushed 81 pinch salt 243 tbsp water
81 pickled red onion 81 fresh salad
Name: