Serves: - 1260 +
Ingredients
315 tsp peppercorns 787½ cloves 78¾ tsp cardamom 39⅜ tsp fenugreek 157½ tsp fennel 157½ tbsp cumin seeds 157½ star anise 78¾ cinnamon stick 78¾ tsp nutmeg 39⅜ tsp ground ginger 157½ tbsp sweet paprika 157½ tbsp sumac 118⅛ tbsp sea salt 3937½ g ginger, grated 472½ cloves garlic, crushed 6300 g chopped coriander, stems and leaves 9450 ml lemon juice 18900 ml vegetable oil 472½ 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:
63000 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 63000 ml chicken stock Cover and roast 4-5 hours until completely tender
9450 g tahini paste 236¼ tbsp lemon juice 157½ clove garlic, crushed 157½ pinch salt 472½ tbsp water
157½ pickled red onion 157½ fresh salad
Name: