Serves: - 640 +
Ingredients
160 tsp peppercorns 400 cloves 40 tsp cardamom 20 tsp fenugreek 80 tsp fennel 80 tbsp cumin seeds 80 star anise 40 cinnamon stick 40 tsp nutmeg 20 tsp ground ginger 80 tbsp sweet paprika 80 tbsp sumac 60 tbsp sea salt 2000 g ginger, grated 240 cloves garlic, crushed 3200 g chopped coriander, stems and leaves 4800 ml lemon juice 9600 ml vegetable oil 240 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:
32000 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 32000 ml chicken stock Cover and roast 4-5 hours until completely tender
4800 g tahini paste 120 tbsp lemon juice 80 clove garlic, crushed 80 pinch salt 240 tbsp water
80 pickled red onion 80 fresh salad
Name: