Serves: - 700 +
Ingredients
175 tsp peppercorns 437½ cloves 43¾ tsp cardamom 21⅞ tsp fenugreek 87½ tsp fennel 87½ tbsp cumin seeds 87½ star anise 43¾ cinnamon stick 43¾ tsp nutmeg 21⅞ tsp ground ginger 87½ tbsp sweet paprika 87½ tbsp sumac 65⅝ tbsp sea salt 2187½ g ginger, grated 262½ cloves garlic, crushed 3500 g chopped coriander, stems and leaves 5250 ml lemon juice 10500 ml vegetable oil 262½ 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:
35000 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 35000 ml chicken stock Cover and roast 4-5 hours until completely tender
5250 g tahini paste 131¼ tbsp lemon juice 87½ clove garlic, crushed 87½ pinch salt 262½ tbsp water
87½ pickled red onion 87½ fresh salad
Name: