Serves: - 620 +
Ingredients
155 tsp peppercorns 387½ cloves 38¾ tsp cardamom 19⅜ tsp fenugreek 77½ tsp fennel 77½ tbsp cumin seeds 77½ star anise 38¾ cinnamon stick 38¾ tsp nutmeg 19⅜ tsp ground ginger 77½ tbsp sweet paprika 77½ tbsp sumac 58⅛ tbsp sea salt 1937½ g ginger, grated 232½ cloves garlic, crushed 3100 g chopped coriander, stems and leaves 4650 ml lemon juice 9300 ml vegetable oil 232½ 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:
31000 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 31000 ml chicken stock Cover and roast 4-5 hours until completely tender
4650 g tahini paste 116¼ tbsp lemon juice 77½ clove garlic, crushed 77½ pinch salt 232½ tbsp water
77½ pickled red onion 77½ fresh salad
Name: