Serves: - 144 +
Ingredients
36 tsp peppercorns 90 cloves 9 tsp cardamom 4½ tsp fenugreek 18 tsp fennel 18 tbsp cumin seeds 18 star anise 9 cinnamon stick 9 tsp nutmeg 4½ tsp ground ginger 18 tbsp sweet paprika 18 tbsp sumac 13½ tbsp sea salt 450 g ginger, grated 54 cloves garlic, crushed 720 g chopped coriander, stems and leaves 1080 ml lemon juice 2160 ml vegetable oil 54 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:
7200 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 7200 ml chicken stock Cover and roast 4-5 hours until completely tender
1080 g tahini paste 27 tbsp lemon juice 18 clove garlic, crushed 18 pinch salt 54 tbsp water
18 pickled red onion 18 fresh salad
Name: