Serves: - 960 +
Ingredients
240 tsp peppercorns 600 cloves 60 tsp cardamom 30 tsp fenugreek 120 tsp fennel 120 tbsp cumin seeds 120 star anise 60 cinnamon stick 60 tsp nutmeg 30 tsp ground ginger 120 tbsp sweet paprika 120 tbsp sumac 90 tbsp sea salt 3000 g ginger, grated 360 cloves garlic, crushed 4800 g chopped coriander, stems and leaves 7200 ml lemon juice 14400 ml vegetable oil 360 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:
48000 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 48000 ml chicken stock Cover and roast 4-5 hours until completely tender
7200 g tahini paste 180 tbsp lemon juice 120 clove garlic, crushed 120 pinch salt 360 tbsp water
120 pickled red onion 120 fresh salad
Name: