Serves: - 420 +
Ingredients
105 tsp peppercorns 262½ cloves 26¼ tsp cardamom 13⅛ tsp fenugreek 52½ tsp fennel 52½ tbsp cumin seeds 52½ star anise 26¼ cinnamon stick 26¼ tsp nutmeg 13⅛ tsp ground ginger 52½ tbsp sweet paprika 52½ tbsp sumac 39⅜ tbsp sea salt 1312½ g ginger, grated 157½ cloves garlic, crushed 2100 g chopped coriander, stems and leaves 3150 ml lemon juice 6300 ml vegetable oil 157½ 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:
21000 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 21000 ml chicken stock Cover and roast 4-5 hours until completely tender
3150 g tahini paste 78¾ tbsp lemon juice 52½ clove garlic, crushed 52½ pinch salt 157½ tbsp water
52½ pickled red onion 52½ fresh salad
Name: