Serves: - 720 +
Ingredients
180 tsp peppercorns 450 cloves 45 tsp cardamom 22½ tsp fenugreek 90 tsp fennel 90 tbsp cumin seeds 90 star anise 45 cinnamon stick 45 tsp nutmeg 22½ tsp ground ginger 90 tbsp sweet paprika 90 tbsp sumac 67½ tbsp sea salt 2250 g ginger, grated 270 cloves garlic, crushed 3600 g chopped coriander, stems and leaves 5400 ml lemon juice 10800 ml vegetable oil 270 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:
36000 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 36000 ml chicken stock Cover and roast 4-5 hours until completely tender
5400 g tahini paste 135 tbsp lemon juice 90 clove garlic, crushed 90 pinch salt 270 tbsp water
90 pickled red onion 90 fresh salad
Name: