Serves: - 672 +
Ingredients
168 tsp peppercorns 420 cloves 42 tsp cardamom 21 tsp fenugreek 84 tsp fennel 84 tbsp cumin seeds 84 star anise 42 cinnamon stick 42 tsp nutmeg 21 tsp ground ginger 84 tbsp sweet paprika 84 tbsp sumac 63 tbsp sea salt 2100 g ginger, grated 252 cloves garlic, crushed 3360 g chopped coriander, stems and leaves 5040 ml lemon juice 10080 ml vegetable oil 252 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:
33600 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 33600 ml chicken stock Cover and roast 4-5 hours until completely tender
5040 g tahini paste 126 tbsp lemon juice 84 clove garlic, crushed 84 pinch salt 252 tbsp water
84 pickled red onion 84 fresh salad
Name: