Serves: - 1120 +
Ingredients
280 tsp peppercorns 700 cloves 70 tsp cardamom 35 tsp fenugreek 140 tsp fennel 140 tbsp cumin seeds 140 star anise 70 cinnamon stick 70 tsp nutmeg 35 tsp ground ginger 140 tbsp sweet paprika 140 tbsp sumac 105 tbsp sea salt 3500 g ginger, grated 420 cloves garlic, crushed 5600 g chopped coriander, stems and leaves 8400 ml lemon juice 16800 ml vegetable oil 420 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:
56000 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 56000 ml chicken stock Cover and roast 4-5 hours until completely tender
8400 g tahini paste 210 tbsp lemon juice 140 clove garlic, crushed 140 pinch salt 420 tbsp water
140 pickled red onion 140 fresh salad
Name: