Serves: - 1200 +
Ingredients
300 tsp peppercorns 750 cloves 75 tsp cardamom 37½ tsp fenugreek 150 tsp fennel 150 tbsp cumin seeds 150 star anise 75 cinnamon stick 75 tsp nutmeg 37½ tsp ground ginger 150 tbsp sweet paprika 150 tbsp sumac 112½ tbsp sea salt 3750 g ginger, grated 450 cloves garlic, crushed 6000 g chopped coriander, stems and leaves 9000 ml lemon juice 18000 ml vegetable oil 450 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:
60000 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 60000 ml chicken stock Cover and roast 4-5 hours until completely tender
9000 g tahini paste 225 tbsp lemon juice 150 clove garlic, crushed 150 pinch salt 450 tbsp water
150 pickled red onion 150 fresh salad
Name: