Serves: - 780 +
Ingredients
195 tsp peppercorns 487½ cloves 48¾ tsp cardamom 24⅜ tsp fenugreek 97½ tsp fennel 97½ tbsp cumin seeds 97½ star anise 48¾ cinnamon stick 48¾ tsp nutmeg 24⅜ tsp ground ginger 97½ tbsp sweet paprika 97½ tbsp sumac 73⅛ tbsp sea salt 2437½ g ginger, grated 292½ cloves garlic, crushed 3900 g chopped coriander, stems and leaves 5850 ml lemon juice 11700 ml vegetable oil 292½ 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:
39000 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 39000 ml chicken stock Cover and roast 4-5 hours until completely tender
5850 g tahini paste 146¼ tbsp lemon juice 97½ clove garlic, crushed 97½ pinch salt 292½ tbsp water
97½ pickled red onion 97½ fresh salad
Name: