Serves: - 600 +
Ingredients
150 tsp peppercorns 375 cloves 37½ tsp cardamom 18¾ tsp fenugreek 75 tsp fennel 75 tbsp cumin seeds 75 star anise 37½ cinnamon stick 37½ tsp nutmeg 18¾ tsp ground ginger 75 tbsp sweet paprika 75 tbsp sumac 56¼ tbsp sea salt 1875 g ginger, grated 225 cloves garlic, crushed 3000 g chopped coriander, stems and leaves 4500 ml lemon juice 9000 ml vegetable oil 225 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:
30000 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 30000 ml chicken stock Cover and roast 4-5 hours until completely tender
4500 g tahini paste 112½ tbsp lemon juice 75 clove garlic, crushed 75 pinch salt 225 tbsp water
75 pickled red onion 75 fresh salad
Name: