Serves: - 300 +
Ingredients
75 tsp peppercorns 187½ cloves 18¾ tsp cardamom 9⅜ tsp fenugreek 37½ tsp fennel 37½ tbsp cumin seeds 37½ star anise 18¾ cinnamon stick 18¾ tsp nutmeg 9⅜ tsp ground ginger 37½ tbsp sweet paprika 37½ tbsp sumac 28⅛ tbsp sea salt 937½ g ginger, grated 112½ cloves garlic, crushed 1500 g chopped coriander, stems and leaves 2250 ml lemon juice 4500 ml vegetable oil 112½ 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:
15000 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 15000 ml chicken stock Cover and roast 4-5 hours until completely tender
2250 g tahini paste 56¼ tbsp lemon juice 37½ clove garlic, crushed 37½ pinch salt 112½ tbsp water
37½ pickled red onion 37½ fresh salad
Name: