Serves: - 136 +
Ingredients
34 tsp peppercorns 85 cloves 8½ tsp cardamom 4¼ tsp fenugreek 17 tsp fennel 17 tbsp cumin seeds 17 star anise 8½ cinnamon stick 8½ tsp nutmeg 4¼ tsp ground ginger 17 tbsp sweet paprika 17 tbsp sumac 12¾ tbsp sea salt 425 g ginger, grated 51 cloves garlic, crushed 680 g chopped coriander, stems and leaves 1020 ml lemon juice 2040 ml vegetable oil 51 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:
6800 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 6800 ml chicken stock Cover and roast 4-5 hours until completely tender
1020 g tahini paste 25½ tbsp lemon juice 17 clove garlic, crushed 17 pinch salt 51 tbsp water
17 pickled red onion 17 fresh salad
Name: