Serves: - 440 +
Ingredients
110 tsp peppercorns 275 cloves 27½ tsp cardamom 13¾ tsp fenugreek 55 tsp fennel 55 tbsp cumin seeds 55 star anise 27½ cinnamon stick 27½ tsp nutmeg 13¾ tsp ground ginger 55 tbsp sweet paprika 55 tbsp sumac 41¼ tbsp sea salt 1375 g ginger, grated 165 cloves garlic, crushed 2200 g chopped coriander, stems and leaves 3300 ml lemon juice 6600 ml vegetable oil 165 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:
22000 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 22000 ml chicken stock Cover and roast 4-5 hours until completely tender
3300 g tahini paste 82½ tbsp lemon juice 55 clove garlic, crushed 55 pinch salt 165 tbsp water
55 pickled red onion 55 fresh salad
Name: