Serves: - 980 +
Ingredients
245 tsp peppercorns 612½ cloves 61¼ tsp cardamom 30⅝ tsp fenugreek 122½ tsp fennel 122½ tbsp cumin seeds 122½ star anise 61¼ cinnamon stick 61¼ tsp nutmeg 30⅝ tsp ground ginger 122½ tbsp sweet paprika 122½ tbsp sumac 91⅞ tbsp sea salt 3062½ g ginger, grated 367½ cloves garlic, crushed 4900 g chopped coriander, stems and leaves 7350 ml lemon juice 14700 ml vegetable oil 367½ 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:
49000 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 49000 ml chicken stock Cover and roast 4-5 hours until completely tender
7350 g tahini paste 183¾ tbsp lemon juice 122½ clove garlic, crushed 122½ pinch salt 367½ tbsp water
122½ pickled red onion 122½ fresh salad
Name: