Serves: - 860 +
Ingredients
215 tsp peppercorns 537½ cloves 53¾ tsp cardamom 26⅞ tsp fenugreek 107½ tsp fennel 107½ tbsp cumin seeds 107½ star anise 53¾ cinnamon stick 53¾ tsp nutmeg 26⅞ tsp ground ginger 107½ tbsp sweet paprika 107½ tbsp sumac 80⅝ tbsp sea salt 2687½ g ginger, grated 322½ cloves garlic, crushed 4300 g chopped coriander, stems and leaves 6450 ml lemon juice 12900 ml vegetable oil 322½ 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:
43000 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 43000 ml chicken stock Cover and roast 4-5 hours until completely tender
6450 g tahini paste 161¼ tbsp lemon juice 107½ clove garlic, crushed 107½ pinch salt 322½ tbsp water
107½ pickled red onion 107½ fresh salad
Name: