Serves: - 1020 +
Ingredients
255 tsp peppercorns 637½ cloves 63¾ tsp cardamom 31⅞ tsp fenugreek 127½ tsp fennel 127½ tbsp cumin seeds 127½ star anise 63¾ cinnamon stick 63¾ tsp nutmeg 31⅞ tsp ground ginger 127½ tbsp sweet paprika 127½ tbsp sumac 95⅝ tbsp sea salt 3187½ g ginger, grated 382½ cloves garlic, crushed 5100 g chopped coriander, stems and leaves 7650 ml lemon juice 15300 ml vegetable oil 382½ 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:
51000 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 51000 ml chicken stock Cover and roast 4-5 hours until completely tender
7650 g tahini paste 191¼ tbsp lemon juice 127½ clove garlic, crushed 127½ pinch salt 382½ tbsp water
127½ pickled red onion 127½ fresh salad
Name: