Serves: - 360 +
Ingredients
90 tsp peppercorns 225 cloves 22½ tsp cardamom 11¼ tsp fenugreek 45 tsp fennel 45 tbsp cumin seeds 45 star anise 22½ cinnamon stick 22½ tsp nutmeg 11¼ tsp ground ginger 45 tbsp sweet paprika 45 tbsp sumac 33¾ tbsp sea salt 1125 g ginger, grated 135 cloves garlic, crushed 1800 g chopped coriander, stems and leaves 2700 ml lemon juice 5400 ml vegetable oil 135 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:
18000 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 18000 ml chicken stock Cover and roast 4-5 hours until completely tender
2700 g tahini paste 67½ tbsp lemon juice 45 clove garlic, crushed 45 pinch salt 135 tbsp water
45 pickled red onion 45 fresh salad
Name: