Serves: - 380 +
Ingredients
95 tsp peppercorns 237½ cloves 23¾ tsp cardamom 11⅞ tsp fenugreek 47½ tsp fennel 47½ tbsp cumin seeds 47½ star anise 23¾ cinnamon stick 23¾ tsp nutmeg 11⅞ tsp ground ginger 47½ tbsp sweet paprika 47½ tbsp sumac 35⅝ tbsp sea salt 1187½ g ginger, grated 142½ cloves garlic, crushed 1900 g chopped coriander, stems and leaves 2850 ml lemon juice 5700 ml vegetable oil 142½ 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:
19000 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 19000 ml chicken stock Cover and roast 4-5 hours until completely tender
2850 g tahini paste 71¼ tbsp lemon juice 47½ clove garlic, crushed 47½ pinch salt 142½ tbsp water
47½ pickled red onion 47½ fresh salad
Name: