Serves: - 940 +
Ingredients
235 tsp peppercorns 587½ cloves 58¾ tsp cardamom 29⅜ tsp fenugreek 117½ tsp fennel 117½ tbsp cumin seeds 117½ star anise 58¾ cinnamon stick 58¾ tsp nutmeg 29⅜ tsp ground ginger 117½ tbsp sweet paprika 117½ tbsp sumac 88⅛ tbsp sea salt 2937½ g ginger, grated 352½ cloves garlic, crushed 4700 g chopped coriander, stems and leaves 7050 ml lemon juice 14100 ml vegetable oil 352½ 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:
47000 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 47000 ml chicken stock Cover and roast 4-5 hours until completely tender
7050 g tahini paste 176¼ tbsp lemon juice 117½ clove garlic, crushed 117½ pinch salt 352½ tbsp water
117½ pickled red onion 117½ fresh salad
Name: