Serves: - 576 +
Ingredients
144 tsp peppercorns 360 cloves 36 tsp cardamom 18 tsp fenugreek 72 tsp fennel 72 tbsp cumin seeds 72 star anise 36 cinnamon stick 36 tsp nutmeg 18 tsp ground ginger 72 tbsp sweet paprika 72 tbsp sumac 54 tbsp sea salt 1800 g ginger, grated 216 cloves garlic, crushed 2880 g chopped coriander, stems and leaves 4320 ml lemon juice 8640 ml vegetable oil 216 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:
28800 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 28800 ml chicken stock Cover and roast 4-5 hours until completely tender
4320 g tahini paste 108 tbsp lemon juice 72 clove garlic, crushed 72 pinch salt 216 tbsp water
72 pickled red onion 72 fresh salad
Name: