Serves: - 864 +
Ingredients
216 tsp peppercorns 540 cloves 54 tsp cardamom 27 tsp fenugreek 108 tsp fennel 108 tbsp cumin seeds 108 star anise 54 cinnamon stick 54 tsp nutmeg 27 tsp ground ginger 108 tbsp sweet paprika 108 tbsp sumac 81 tbsp sea salt 2700 g ginger, grated 324 cloves garlic, crushed 4320 g chopped coriander, stems and leaves 6480 ml lemon juice 12960 ml vegetable oil 324 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:
43200 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 43200 ml chicken stock Cover and roast 4-5 hours until completely tender
6480 g tahini paste 162 tbsp lemon juice 108 clove garlic, crushed 108 pinch salt 324 tbsp water
108 pickled red onion 108 fresh salad
Name: