Serves: - 540 +
Ingredients
135 tsp peppercorns 337½ cloves 33¾ tsp cardamom 16⅞ tsp fenugreek 67½ tsp fennel 67½ tbsp cumin seeds 67½ star anise 33¾ cinnamon stick 33¾ tsp nutmeg 16⅞ tsp ground ginger 67½ tbsp sweet paprika 67½ tbsp sumac 50⅝ tbsp sea salt 1687½ g ginger, grated 202½ cloves garlic, crushed 2700 g chopped coriander, stems and leaves 4050 ml lemon juice 8100 ml vegetable oil 202½ 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:
27000 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 27000 ml chicken stock Cover and roast 4-5 hours until completely tender
4050 g tahini paste 101¼ tbsp lemon juice 67½ clove garlic, crushed 67½ pinch salt 202½ tbsp water
67½ pickled red onion 67½ fresh salad
Name: