Serves: - 880 +
Ingredients
220 tsp peppercorns 550 cloves 55 tsp cardamom 27½ tsp fenugreek 110 tsp fennel 110 tbsp cumin seeds 110 star anise 55 cinnamon stick 55 tsp nutmeg 27½ tsp ground ginger 110 tbsp sweet paprika 110 tbsp sumac 82½ tbsp sea salt 2750 g ginger, grated 330 cloves garlic, crushed 4400 g chopped coriander, stems and leaves 6600 ml lemon juice 13200 ml vegetable oil 330 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:
44000 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 44000 ml chicken stock Cover and roast 4-5 hours until completely tender
6600 g tahini paste 165 tbsp lemon juice 110 clove garlic, crushed 110 pinch salt 330 tbsp water
110 pickled red onion 110 fresh salad
Name: