Serves: - 400 +
Ingredients
100 tsp peppercorns 250 cloves 25 tsp cardamom 12½ tsp fenugreek 50 tsp fennel 50 tbsp cumin seeds 50 star anise 25 cinnamon stick 25 tsp nutmeg 12½ tsp ground ginger 50 tbsp sweet paprika 50 tbsp sumac 37½ tbsp sea salt 1250 g ginger, grated 150 cloves garlic, crushed 2000 g chopped coriander, stems and leaves 3000 ml lemon juice 6000 ml vegetable oil 150 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:
20000 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 20000 ml chicken stock Cover and roast 4-5 hours until completely tender
3000 g tahini paste 75 tbsp lemon juice 50 clove garlic, crushed 50 pinch salt 150 tbsp water
50 pickled red onion 50 fresh salad
Name: