Serves: - 112 +
Ingredients
28 tsp peppercorns 70 cloves 7 tsp cardamom 3½ tsp fenugreek 14 tsp fennel 14 tbsp cumin seeds 14 star anise 7 cinnamon stick 7 tsp nutmeg 3½ tsp ground ginger 14 tbsp sweet paprika 14 tbsp sumac 10½ tbsp sea salt 350 g ginger, grated 42 cloves garlic, crushed 560 g chopped coriander, stems and leaves 840 ml lemon juice 1680 ml vegetable oil 42 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:
5600 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 5600 ml chicken stock Cover and roast 4-5 hours until completely tender
840 g tahini paste 21 tbsp lemon juice 14 clove garlic, crushed 14 pinch salt 42 tbsp water
14 pickled red onion 14 fresh salad
Name: