Serves: - 1080 +
Ingredients
270 tsp peppercorns 675 cloves 67½ tsp cardamom 33¾ tsp fenugreek 135 tsp fennel 135 tbsp cumin seeds 135 star anise 67½ cinnamon stick 67½ tsp nutmeg 33¾ tsp ground ginger 135 tbsp sweet paprika 135 tbsp sumac 101¼ tbsp sea salt 3375 g ginger, grated 405 cloves garlic, crushed 5400 g chopped coriander, stems and leaves 8100 ml lemon juice 16200 ml vegetable oil 405 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:
54000 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 54000 ml chicken stock Cover and roast 4-5 hours until completely tender
8100 g tahini paste 202½ tbsp lemon juice 135 clove garlic, crushed 135 pinch salt 405 tbsp water
135 pickled red onion 135 fresh salad
Name: