Serves: - 460 +
Ingredients
115 tsp peppercorns 287½ cloves 28¾ tsp cardamom 14⅜ tsp fenugreek 57½ tsp fennel 57½ tbsp cumin seeds 57½ star anise 28¾ cinnamon stick 28¾ tsp nutmeg 14⅜ tsp ground ginger 57½ tbsp sweet paprika 57½ tbsp sumac 43⅛ tbsp sea salt 1437½ g ginger, grated 172½ cloves garlic, crushed 2300 g chopped coriander, stems and leaves 3450 ml lemon juice 6900 ml vegetable oil 172½ 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:
23000 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 23000 ml chicken stock Cover and roast 4-5 hours until completely tender
3450 g tahini paste 86¼ tbsp lemon juice 57½ clove garlic, crushed 57½ pinch salt 172½ tbsp water
57½ pickled red onion 57½ fresh salad
Name: