Serves: - 820 +
Ingredients
205 tsp peppercorns 512½ cloves 51¼ tsp cardamom 25⅝ tsp fenugreek 102½ tsp fennel 102½ tbsp cumin seeds 102½ star anise 51¼ cinnamon stick 51¼ tsp nutmeg 25⅝ tsp ground ginger 102½ tbsp sweet paprika 102½ tbsp sumac 76⅞ tbsp sea salt 2562½ g ginger, grated 307½ cloves garlic, crushed 4100 g chopped coriander, stems and leaves 6150 ml lemon juice 12300 ml vegetable oil 307½ 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:
41000 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 41000 ml chicken stock Cover and roast 4-5 hours until completely tender
6150 g tahini paste 153¾ tbsp lemon juice 102½ clove garlic, crushed 102½ pinch salt 307½ tbsp water
102½ pickled red onion 102½ fresh salad
Name: