Serves: - 840 +
Ingredients
210 tsp peppercorns 525 cloves 52½ tsp cardamom 26¼ tsp fenugreek 105 tsp fennel 105 tbsp cumin seeds 105 star anise 52½ cinnamon stick 52½ tsp nutmeg 26¼ tsp ground ginger 105 tbsp sweet paprika 105 tbsp sumac 78¾ tbsp sea salt 2625 g ginger, grated 315 cloves garlic, crushed 4200 g chopped coriander, stems and leaves 6300 ml lemon juice 12600 ml vegetable oil 315 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:
42000 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 42000 ml chicken stock Cover and roast 4-5 hours until completely tender
6300 g tahini paste 157½ tbsp lemon juice 105 clove garlic, crushed 105 pinch salt 315 tbsp water
105 pickled red onion 105 fresh salad
Name: