Serves: - 480 +
Ingredients
120 tsp peppercorns 300 cloves 30 tsp cardamom 15 tsp fenugreek 60 tsp fennel 60 tbsp cumin seeds 60 star anise 30 cinnamon stick 30 tsp nutmeg 15 tsp ground ginger 60 tbsp sweet paprika 60 tbsp sumac 45 tbsp sea salt 1500 g ginger, grated 180 cloves garlic, crushed 2400 g chopped coriander, stems and leaves 3600 ml lemon juice 7200 ml vegetable oil 180 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:
24000 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 24000 ml chicken stock Cover and roast 4-5 hours until completely tender
3600 g tahini paste 90 tbsp lemon juice 60 clove garlic, crushed 60 pinch salt 180 tbsp water
60 pickled red onion 60 fresh salad
Name: