Serves: - 580 +
Ingredients
145 tsp peppercorns 362½ cloves 36¼ tsp cardamom 18⅛ tsp fenugreek 72½ tsp fennel 72½ tbsp cumin seeds 72½ star anise 36¼ cinnamon stick 36¼ tsp nutmeg 18⅛ tsp ground ginger 72½ tbsp sweet paprika 72½ tbsp sumac 54⅜ tbsp sea salt 1812½ g ginger, grated 217½ cloves garlic, crushed 2900 g chopped coriander, stems and leaves 4350 ml lemon juice 8700 ml vegetable oil 217½ 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:
29000 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 29000 ml chicken stock Cover and roast 4-5 hours until completely tender
4350 g tahini paste 108¾ tbsp lemon juice 72½ clove garlic, crushed 72½ pinch salt 217½ tbsp water
72½ pickled red onion 72½ fresh salad
Name: