Serves: - 260 +
Ingredients
65 tsp peppercorns 162½ cloves 16¼ tsp cardamom 8⅛ tsp fenugreek 32½ tsp fennel 32½ tbsp cumin seeds 32½ star anise 16¼ cinnamon stick 16¼ tsp nutmeg 8⅛ tsp ground ginger 32½ tbsp sweet paprika 32½ tbsp sumac 24⅜ tbsp sea salt 812½ g ginger, grated 97½ cloves garlic, crushed 1300 g chopped coriander, stems and leaves 1950 ml lemon juice 3900 ml vegetable oil 97½ 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:
13000 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 13000 ml chicken stock Cover and roast 4-5 hours until completely tender
1950 g tahini paste 48¾ tbsp lemon juice 32½ clove garlic, crushed 32½ pinch salt 97½ tbsp water
32½ pickled red onion 32½ fresh salad
Name: