Serves: - 128 +
Ingredients
32 tsp peppercorns 80 cloves 8 tsp cardamom 4 tsp fenugreek 16 tsp fennel 16 tbsp cumin seeds 16 star anise 8 cinnamon stick 8 tsp nutmeg 4 tsp ground ginger 16 tbsp sweet paprika 16 tbsp sumac 12 tbsp sea salt 400 g ginger, grated 48 cloves garlic, crushed 640 g chopped coriander, stems and leaves 960 ml lemon juice 1920 ml vegetable oil 48 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:
6400 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 6400 ml chicken stock Cover and roast 4-5 hours until completely tender
960 g tahini paste 24 tbsp lemon juice 16 clove garlic, crushed 16 pinch salt 48 tbsp water
16 pickled red onion 16 fresh salad
Name: