Serves: - 832 +
Ingredients
208 tsp peppercorns 520 cloves 52 tsp cardamom 26 tsp fenugreek 104 tsp fennel 104 tbsp cumin seeds 104 star anise 52 cinnamon stick 52 tsp nutmeg 26 tsp ground ginger 104 tbsp sweet paprika 104 tbsp sumac 78 tbsp sea salt 2600 g ginger, grated 312 cloves garlic, crushed 4160 g chopped coriander, stems and leaves 6240 ml lemon juice 12480 ml vegetable oil 312 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:
41600 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 41600 ml chicken stock Cover and roast 4-5 hours until completely tender
6240 g tahini paste 156 tbsp lemon juice 104 clove garlic, crushed 104 pinch salt 312 tbsp water
104 pickled red onion 104 fresh salad
Name: