Serves: - 560 +
Ingredients
140 tsp peppercorns 350 cloves 35 tsp cardamom 17½ tsp fenugreek 70 tsp fennel 70 tbsp cumin seeds 70 star anise 35 cinnamon stick 35 tsp nutmeg 17½ tsp ground ginger 70 tbsp sweet paprika 70 tbsp sumac 52½ tbsp sea salt 1750 g ginger, grated 210 cloves garlic, crushed 2800 g chopped coriander, stems and leaves 4200 ml lemon juice 8400 ml vegetable oil 210 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:
28000 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 28000 ml chicken stock Cover and roast 4-5 hours until completely tender
4200 g tahini paste 105 tbsp lemon juice 70 clove garlic, crushed 70 pinch salt 210 tbsp water
70 pickled red onion 70 fresh salad
Name: