Serves: - 740 +
Ingredients
185 tsp peppercorns 462½ cloves 46¼ tsp cardamom 23⅛ tsp fenugreek 92½ tsp fennel 92½ tbsp cumin seeds 92½ star anise 46¼ cinnamon stick 46¼ tsp nutmeg 23⅛ tsp ground ginger 92½ tbsp sweet paprika 92½ tbsp sumac 69⅜ tbsp sea salt 2312½ g ginger, grated 277½ cloves garlic, crushed 3700 g chopped coriander, stems and leaves 5550 ml lemon juice 11100 ml vegetable oil 277½ 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:
37000 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 37000 ml chicken stock Cover and roast 4-5 hours until completely tender
5550 g tahini paste 138¾ tbsp lemon juice 92½ clove garlic, crushed 92½ pinch salt 277½ tbsp water
92½ pickled red onion 92½ fresh salad
Name: