Serves: - 100 +
Ingredients
25 tsp peppercorns 62½ cloves 6¼ tsp cardamom 3⅛ tsp fenugreek 12½ tsp fennel 12½ tbsp cumin seeds 12½ star anise 6¼ cinnamon stick 6¼ tsp nutmeg 3⅛ tsp ground ginger 12½ tbsp sweet paprika 12½ tbsp sumac 9⅜ tbsp sea salt 312½ g ginger, grated 37½ cloves garlic, crushed 500 g chopped coriander, stems and leaves 750 ml lemon juice 1500 ml vegetable oil 37½ 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:
5000 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 5000 ml chicken stock Cover and roast 4-5 hours until completely tender
750 g tahini paste 18¾ tbsp lemon juice 12½ clove garlic, crushed 12½ pinch salt 37½ tbsp water
12½ pickled red onion 12½ fresh salad
Name: