Serves: - 1180 +
Ingredients
295 tsp peppercorns 737½ cloves 73¾ tsp cardamom 36⅞ tsp fenugreek 147½ tsp fennel 147½ tbsp cumin seeds 147½ star anise 73¾ cinnamon stick 73¾ tsp nutmeg 36⅞ tsp ground ginger 147½ tbsp sweet paprika 147½ tbsp sumac 110⅝ tbsp sea salt 3687½ g ginger, grated 442½ cloves garlic, crushed 5900 g chopped coriander, stems and leaves 8850 ml lemon juice 17700 ml vegetable oil 442½ 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:
59000 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 59000 ml chicken stock Cover and roast 4-5 hours until completely tender
8850 g tahini paste 221¼ tbsp lemon juice 147½ clove garlic, crushed 147½ pinch salt 442½ tbsp water
147½ pickled red onion 147½ fresh salad
Name: