Serves: - 104 +
Ingredients
26 tsp peppercorns 65 cloves 6½ tsp cardamom 3¼ tsp fenugreek 13 tsp fennel 13 tbsp cumin seeds 13 star anise 6½ cinnamon stick 6½ tsp nutmeg 3¼ tsp ground ginger 13 tbsp sweet paprika 13 tbsp sumac 9¾ tbsp sea salt 325 g ginger, grated 39 cloves garlic, crushed 520 g chopped coriander, stems and leaves 780 ml lemon juice 1560 ml vegetable oil 39 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:
5200 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 5200 ml chicken stock Cover and roast 4-5 hours until completely tender
780 g tahini paste 19½ tbsp lemon juice 13 clove garlic, crushed 13 pinch salt 39 tbsp water
13 pickled red onion 13 fresh salad
Name: