Serves: - 256 +
Ingredients
64 tsp peppercorns 160 cloves 16 tsp cardamom 8 tsp fenugreek 32 tsp fennel 32 tbsp cumin seeds 32 star anise 16 cinnamon stick 16 tsp nutmeg 8 tsp ground ginger 32 tbsp sweet paprika 32 tbsp sumac 24 tbsp sea salt 800 g ginger, grated 96 cloves garlic, crushed 1280 g chopped coriander, stems and leaves 1920 ml lemon juice 3840 ml vegetable oil 96 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:
12800 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 12800 ml chicken stock Cover and roast 4-5 hours until completely tender
1920 g tahini paste 48 tbsp lemon juice 32 clove garlic, crushed 32 pinch salt 96 tbsp water
32 pickled red onion 32 fresh salad
Name: