Serves: - 1140 +
Ingredients
285 tsp peppercorns 712½ cloves 71¼ tsp cardamom 35⅝ tsp fenugreek 142½ tsp fennel 142½ tbsp cumin seeds 142½ star anise 71¼ cinnamon stick 71¼ tsp nutmeg 35⅝ tsp ground ginger 142½ tbsp sweet paprika 142½ tbsp sumac 106⅞ tbsp sea salt 3562½ g ginger, grated 427½ cloves garlic, crushed 5700 g chopped coriander, stems and leaves 8550 ml lemon juice 17100 ml vegetable oil 427½ 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:
57000 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 57000 ml chicken stock Cover and roast 4-5 hours until completely tender
8550 g tahini paste 213¾ tbsp lemon juice 142½ clove garlic, crushed 142½ pinch salt 427½ tbsp water
142½ pickled red onion 142½ fresh salad
Name: