Serves: - 900 +
Ingredients
225 tsp peppercorns 562½ cloves 56¼ tsp cardamom 28⅛ tsp fenugreek 112½ tsp fennel 112½ tbsp cumin seeds 112½ star anise 56¼ cinnamon stick 56¼ tsp nutmeg 28⅛ tsp ground ginger 112½ tbsp sweet paprika 112½ tbsp sumac 84⅜ tbsp sea salt 2812½ g ginger, grated 337½ cloves garlic, crushed 4500 g chopped coriander, stems and leaves 6750 ml lemon juice 13500 ml vegetable oil 337½ 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:
45000 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 45000 ml chicken stock Cover and roast 4-5 hours until completely tender
6750 g tahini paste 168¾ tbsp lemon juice 112½ clove garlic, crushed 112½ pinch salt 337½ tbsp water
112½ pickled red onion 112½ fresh salad
Name: