Serves: - 1240 +
Ingredients
310 tsp peppercorns 775 cloves 77½ tsp cardamom 38¾ tsp fenugreek 155 tsp fennel 155 tbsp cumin seeds 155 star anise 77½ cinnamon stick 77½ tsp nutmeg 38¾ tsp ground ginger 155 tbsp sweet paprika 155 tbsp sumac 116¼ tbsp sea salt 3875 g ginger, grated 465 cloves garlic, crushed 6200 g chopped coriander, stems and leaves 9300 ml lemon juice 18600 ml vegetable oil 465 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:
62000 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 62000 ml chicken stock Cover and roast 4-5 hours until completely tender
9300 g tahini paste 232½ tbsp lemon juice 155 clove garlic, crushed 155 pinch salt 465 tbsp water
155 pickled red onion 155 fresh salad
Name: