Serves: - 760 +
Ingredients
190 tsp peppercorns 475 cloves 47½ tsp cardamom 23¾ tsp fenugreek 95 tsp fennel 95 tbsp cumin seeds 95 star anise 47½ cinnamon stick 47½ tsp nutmeg 23¾ tsp ground ginger 95 tbsp sweet paprika 95 tbsp sumac 71¼ tbsp sea salt 2375 g ginger, grated 285 cloves garlic, crushed 3800 g chopped coriander, stems and leaves 5700 ml lemon juice 11400 ml vegetable oil 285 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:
38000 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 38000 ml chicken stock Cover and roast 4-5 hours until completely tender
5700 g tahini paste 142½ tbsp lemon juice 95 clove garlic, crushed 95 pinch salt 285 tbsp water
95 pickled red onion 95 fresh salad
Name: