Serves: - 500 +
Ingredients
125 tsp peppercorns 312½ cloves 31¼ tsp cardamom 15⅝ tsp fenugreek 62½ tsp fennel 62½ tbsp cumin seeds 62½ star anise 31¼ cinnamon stick 31¼ tsp nutmeg 15⅝ tsp ground ginger 62½ tbsp sweet paprika 62½ tbsp sumac 46⅞ tbsp sea salt 1562½ g ginger, grated 187½ cloves garlic, crushed 2500 g chopped coriander, stems and leaves 3750 ml lemon juice 7500 ml vegetable oil 187½ 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:
25000 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 25000 ml chicken stock Cover and roast 4-5 hours until completely tender
3750 g tahini paste 93¾ tbsp lemon juice 62½ clove garlic, crushed 62½ pinch salt 187½ tbsp water
62½ pickled red onion 62½ fresh salad
Name: