Serves: - 816 +
Ingredients
204 tsp peppercorns 510 cloves 51 tsp cardamom 25½ tsp fenugreek 102 tsp fennel 102 tbsp cumin seeds 102 star anise 51 cinnamon stick 51 tsp nutmeg 25½ tsp ground ginger 102 tbsp sweet paprika 102 tbsp sumac 76½ tbsp sea salt 2550 g ginger, grated 306 cloves garlic, crushed 4080 g chopped coriander, stems and leaves 6120 ml lemon juice 12240 ml vegetable oil 306 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:
40800 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 40800 ml chicken stock Cover and roast 4-5 hours until completely tender
6120 g tahini paste 153 tbsp lemon juice 102 clove garlic, crushed 102 pinch salt 306 tbsp water
102 pickled red onion 102 fresh salad
Name: