Serves: - 120 +
Ingredients
30 tsp peppercorns 75 cloves 7½ tsp cardamom 3¾ tsp fenugreek 15 tsp fennel 15 tbsp cumin seeds 15 star anise 7½ cinnamon stick 7½ tsp nutmeg 3¾ tsp ground ginger 15 tbsp sweet paprika 15 tbsp sumac 11¼ tbsp sea salt 375 g ginger, grated 45 cloves garlic, crushed 600 g chopped coriander, stems and leaves 900 ml lemon juice 1800 ml vegetable oil 45 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:
6000 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 6000 ml chicken stock Cover and roast 4-5 hours until completely tender
900 g tahini paste 22½ tbsp lemon juice 15 clove garlic, crushed 15 pinch salt 45 tbsp water
15 pickled red onion 15 fresh salad
Name: