Serves: - 1060 +
Ingredients
265 tsp peppercorns 662½ cloves 66¼ tsp cardamom 33⅛ tsp fenugreek 132½ tsp fennel 132½ tbsp cumin seeds 132½ star anise 66¼ cinnamon stick 66¼ tsp nutmeg 33⅛ tsp ground ginger 132½ tbsp sweet paprika 132½ tbsp sumac 99⅜ tbsp sea salt 3312½ g ginger, grated 397½ cloves garlic, crushed 5300 g chopped coriander, stems and leaves 7950 ml lemon juice 15900 ml vegetable oil 397½ 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:
53000 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 53000 ml chicken stock Cover and roast 4-5 hours until completely tender
7950 g tahini paste 198¾ tbsp lemon juice 132½ clove garlic, crushed 132½ pinch salt 397½ tbsp water
132½ pickled red onion 132½ fresh salad
Name: