Serves: - 800 +
Ingredients
200 tsp peppercorns 500 cloves 50 tsp cardamom 25 tsp fenugreek 100 tsp fennel 100 tbsp cumin seeds 100 star anise 50 cinnamon stick 50 tsp nutmeg 25 tsp ground ginger 100 tbsp sweet paprika 100 tbsp sumac 75 tbsp sea salt 2500 g ginger, grated 300 cloves garlic, crushed 4000 g chopped coriander, stems and leaves 6000 ml lemon juice 12000 ml vegetable oil 300 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:
40000 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 40000 ml chicken stock Cover and roast 4-5 hours until completely tender
6000 g tahini paste 150 tbsp lemon juice 100 clove garlic, crushed 100 pinch salt 300 tbsp water
100 pickled red onion 100 fresh salad
Name: