Serves: - 160 +
Ingredients
40 tsp peppercorns 100 cloves 10 tsp cardamom 5 tsp fenugreek 20 tsp fennel 20 tbsp cumin seeds 20 star anise 10 cinnamon stick 10 tsp nutmeg 5 tsp ground ginger 20 tbsp sweet paprika 20 tbsp sumac 15 tbsp sea salt 500 g ginger, grated 60 cloves garlic, crushed 800 g chopped coriander, stems and leaves 1200 ml lemon juice 2400 ml vegetable oil 60 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:
8000 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 8000 ml chicken stock Cover and roast 4-5 hours until completely tender
1200 g tahini paste 30 tbsp lemon juice 20 clove garlic, crushed 20 pinch salt 60 tbsp water
20 pickled red onion 20 fresh salad
Name: