Serves: - 140 +
Ingredients
35 tsp peppercorns 87½ cloves 8¾ tsp cardamom 4⅜ tsp fenugreek 17½ tsp fennel 17½ tbsp cumin seeds 17½ star anise 8¾ cinnamon stick 8¾ tsp nutmeg 4⅜ tsp ground ginger 17½ tbsp sweet paprika 17½ tbsp sumac 13⅛ tbsp sea salt 437½ g ginger, grated 52½ cloves garlic, crushed 700 g chopped coriander, stems and leaves 1050 ml lemon juice 2100 ml vegetable oil 52½ 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:
7000 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 7000 ml chicken stock Cover and roast 4-5 hours until completely tender
1050 g tahini paste 26¼ tbsp lemon juice 17½ clove garlic, crushed 17½ pinch salt 52½ tbsp water
17½ pickled red onion 17½ fresh salad
Name: