Serves: - 132 +
Ingredients
33 tsp peppercorns 82½ cloves 8¼ tsp cardamom 4⅛ tsp fenugreek 16½ tsp fennel 16½ tbsp cumin seeds 16½ star anise 8¼ cinnamon stick 8¼ tsp nutmeg 4⅛ tsp ground ginger 16½ tbsp sweet paprika 16½ tbsp sumac 12⅜ tbsp sea salt 412½ g ginger, grated 49½ cloves garlic, crushed 660 g chopped coriander, stems and leaves 990 ml lemon juice 1980 ml vegetable oil 49½ 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:
6600 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 6600 ml chicken stock Cover and roast 4-5 hours until completely tender
990 g tahini paste 24¾ tbsp lemon juice 16½ clove garlic, crushed 16½ pinch salt 49½ tbsp water
16½ pickled red onion 16½ fresh salad
Name: