Serves: - 1040 +
Ingredients
260 tsp peppercorns 650 cloves 65 tsp cardamom 32½ tsp fenugreek 130 tsp fennel 130 tbsp cumin seeds 130 star anise 65 cinnamon stick 65 tsp nutmeg 32½ tsp ground ginger 130 tbsp sweet paprika 130 tbsp sumac 97½ tbsp sea salt 3250 g ginger, grated 390 cloves garlic, crushed 5200 g chopped coriander, stems and leaves 7800 ml lemon juice 15600 ml vegetable oil 390 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:
52000 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 52000 ml chicken stock Cover and roast 4-5 hours until completely tender
7800 g tahini paste 195 tbsp lemon juice 130 clove garlic, crushed 130 pinch salt 390 tbsp water
130 pickled red onion 130 fresh salad
Name: