Serves: - 520 +
Ingredients
130 tsp peppercorns 325 cloves 32½ tsp cardamom 16¼ tsp fenugreek 65 tsp fennel 65 tbsp cumin seeds 65 star anise 32½ cinnamon stick 32½ tsp nutmeg 16¼ tsp ground ginger 65 tbsp sweet paprika 65 tbsp sumac 48¾ tbsp sea salt 1625 g ginger, grated 195 cloves garlic, crushed 2600 g chopped coriander, stems and leaves 3900 ml lemon juice 7800 ml vegetable oil 195 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:
26000 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 26000 ml chicken stock Cover and roast 4-5 hours until completely tender
3900 g tahini paste 97½ tbsp lemon juice 65 clove garlic, crushed 65 pinch salt 195 tbsp water
65 pickled red onion 65 fresh salad
Name: