Serves: - 528 +
Ingredients
132 tsp peppercorns 330 cloves 33 tsp cardamom 16½ tsp fenugreek 66 tsp fennel 66 tbsp cumin seeds 66 star anise 33 cinnamon stick 33 tsp nutmeg 16½ tsp ground ginger 66 tbsp sweet paprika 66 tbsp sumac 49½ tbsp sea salt 1650 g ginger, grated 198 cloves garlic, crushed 2640 g chopped coriander, stems and leaves 3960 ml lemon juice 7920 ml vegetable oil 198 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:
26400 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 26400 ml chicken stock Cover and roast 4-5 hours until completely tender
3960 g tahini paste 99 tbsp lemon juice 66 clove garlic, crushed 66 pinch salt 198 tbsp water
66 pickled red onion 66 fresh salad
Name: