Serves: - 384 +
Ingredients
96 tsp peppercorns 240 cloves 24 tsp cardamom 12 tsp fenugreek 48 tsp fennel 48 tbsp cumin seeds 48 star anise 24 cinnamon stick 24 tsp nutmeg 12 tsp ground ginger 48 tbsp sweet paprika 48 tbsp sumac 36 tbsp sea salt 1200 g ginger, grated 144 cloves garlic, crushed 1920 g chopped coriander, stems and leaves 2880 ml lemon juice 5760 ml vegetable oil 144 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:
19200 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 19200 ml chicken stock Cover and roast 4-5 hours until completely tender
2880 g tahini paste 72 tbsp lemon juice 48 clove garlic, crushed 48 pinch salt 144 tbsp water
48 pickled red onion 48 fresh salad
Name: