Serves: - 152 +
Ingredients
38 tsp peppercorns 95 cloves 9½ tsp cardamom 4¾ tsp fenugreek 19 tsp fennel 19 tbsp cumin seeds 19 star anise 9½ cinnamon stick 9½ tsp nutmeg 4¾ tsp ground ginger 19 tbsp sweet paprika 19 tbsp sumac 14¼ tbsp sea salt 475 g ginger, grated 57 cloves garlic, crushed 760 g chopped coriander, stems and leaves 1140 ml lemon juice 2280 ml vegetable oil 57 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:
7600 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 7600 ml chicken stock Cover and roast 4-5 hours until completely tender
1140 g tahini paste 28½ tbsp lemon juice 19 clove garlic, crushed 19 pinch salt 57 tbsp water
19 pickled red onion 19 fresh salad
Name: