Serves: - 512 +
Ingredients
128 tsp peppercorns 320 cloves 32 tsp cardamom 16 tsp fenugreek 64 tsp fennel 64 tbsp cumin seeds 64 star anise 32 cinnamon stick 32 tsp nutmeg 16 tsp ground ginger 64 tbsp sweet paprika 64 tbsp sumac 48 tbsp sea salt 1600 g ginger, grated 192 cloves garlic, crushed 2560 g chopped coriander, stems and leaves 3840 ml lemon juice 7680 ml vegetable oil 192 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:
25600 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 25600 ml chicken stock Cover and roast 4-5 hours until completely tender
3840 g tahini paste 96 tbsp lemon juice 64 clove garlic, crushed 64 pinch salt 192 tbsp water
64 pickled red onion 64 fresh salad
Name: