Serves: - 680 +
Ingredients
170 tsp peppercorns 425 cloves 42½ tsp cardamom 21¼ tsp fenugreek 85 tsp fennel 85 tbsp cumin seeds 85 star anise 42½ cinnamon stick 42½ tsp nutmeg 21¼ tsp ground ginger 85 tbsp sweet paprika 85 tbsp sumac 63¾ tbsp sea salt 2125 g ginger, grated 255 cloves garlic, crushed 3400 g chopped coriander, stems and leaves 5100 ml lemon juice 10200 ml vegetable oil 255 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:
34000 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 34000 ml chicken stock Cover and roast 4-5 hours until completely tender
5100 g tahini paste 127½ tbsp lemon juice 85 clove garlic, crushed 85 pinch salt 255 tbsp water
85 pickled red onion 85 fresh salad
Name: