Serves: - 920 +
Ingredients
230 tsp peppercorns 575 cloves 57½ tsp cardamom 28¾ tsp fenugreek 115 tsp fennel 115 tbsp cumin seeds 115 star anise 57½ cinnamon stick 57½ tsp nutmeg 28¾ tsp ground ginger 115 tbsp sweet paprika 115 tbsp sumac 86¼ tbsp sea salt 2875 g ginger, grated 345 cloves garlic, crushed 4600 g chopped coriander, stems and leaves 6900 ml lemon juice 13800 ml vegetable oil 345 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:
46000 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 46000 ml chicken stock Cover and roast 4-5 hours until completely tender
6900 g tahini paste 172½ tbsp lemon juice 115 clove garlic, crushed 115 pinch salt 345 tbsp water
115 pickled red onion 115 fresh salad
Name: