Serves: - 192 +
Ingredients
48 tsp peppercorns 120 cloves 12 tsp cardamom 6 tsp fenugreek 24 tsp fennel 24 tbsp cumin seeds 24 star anise 12 cinnamon stick 12 tsp nutmeg 6 tsp ground ginger 24 tbsp sweet paprika 24 tbsp sumac 18 tbsp sea salt 600 g ginger, grated 72 cloves garlic, crushed 960 g chopped coriander, stems and leaves 1440 ml lemon juice 2880 ml vegetable oil 72 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:
9600 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 9600 ml chicken stock Cover and roast 4-5 hours until completely tender
1440 g tahini paste 36 tbsp lemon juice 24 clove garlic, crushed 24 pinch salt 72 tbsp water
24 pickled red onion 24 fresh salad
Name: