Serves: - 1152 +
Ingredients
288 tsp peppercorns 720 cloves 72 tsp cardamom 36 tsp fenugreek 144 tsp fennel 144 tbsp cumin seeds 144 star anise 72 cinnamon stick 72 tsp nutmeg 36 tsp ground ginger 144 tbsp sweet paprika 144 tbsp sumac 108 tbsp sea salt 3600 g ginger, grated 432 cloves garlic, crushed 5760 g chopped coriander, stems and leaves 8640 ml lemon juice 17280 ml vegetable oil 432 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:
57600 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 57600 ml chicken stock Cover and roast 4-5 hours until completely tender
8640 g tahini paste 216 tbsp lemon juice 144 clove garlic, crushed 144 pinch salt 432 tbsp water
144 pickled red onion 144 fresh salad
Name: