Serves: - 768 +
Ingredients
192 tsp peppercorns 480 cloves 48 tsp cardamom 24 tsp fenugreek 96 tsp fennel 96 tbsp cumin seeds 96 star anise 48 cinnamon stick 48 tsp nutmeg 24 tsp ground ginger 96 tbsp sweet paprika 96 tbsp sumac 72 tbsp sea salt 2400 g ginger, grated 288 cloves garlic, crushed 3840 g chopped coriander, stems and leaves 5760 ml lemon juice 11520 ml vegetable oil 288 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:
38400 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 38400 ml chicken stock Cover and roast 4-5 hours until completely tender
5760 g tahini paste 144 tbsp lemon juice 96 clove garlic, crushed 96 pinch salt 288 tbsp water
96 pickled red onion 96 fresh salad
Name: