Serves: - 280 +
Ingredients
70 tsp peppercorns 175 cloves 17½ tsp cardamom 8¾ tsp fenugreek 35 tsp fennel 35 tbsp cumin seeds 35 star anise 17½ cinnamon stick 17½ tsp nutmeg 8¾ tsp ground ginger 35 tbsp sweet paprika 35 tbsp sumac 26¼ tbsp sea salt 875 g ginger, grated 105 cloves garlic, crushed 1400 g chopped coriander, stems and leaves 2100 ml lemon juice 4200 ml vegetable oil 105 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:
14000 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 14000 ml chicken stock Cover and roast 4-5 hours until completely tender
2100 g tahini paste 52½ tbsp lemon juice 35 clove garlic, crushed 35 pinch salt 105 tbsp water
35 pickled red onion 35 fresh salad
Name: