Serves: - 336 +
Ingredients
84 tsp peppercorns 210 cloves 21 tsp cardamom 10½ tsp fenugreek 42 tsp fennel 42 tbsp cumin seeds 42 star anise 21 cinnamon stick 21 tsp nutmeg 10½ tsp ground ginger 42 tbsp sweet paprika 42 tbsp sumac 31½ tbsp sea salt 1050 g ginger, grated 126 cloves garlic, crushed 1680 g chopped coriander, stems and leaves 2520 ml lemon juice 5040 ml vegetable oil 126 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:
16800 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 16800 ml chicken stock Cover and roast 4-5 hours until completely tender
2520 g tahini paste 63 tbsp lemon juice 42 clove garlic, crushed 42 pinch salt 126 tbsp water
42 pickled red onion 42 fresh salad
Name: