Serves: - 200 +
Ingredients
50 tsp peppercorns 125 cloves 12½ tsp cardamom 6¼ tsp fenugreek 25 tsp fennel 25 tbsp cumin seeds 25 star anise 12½ cinnamon stick 12½ tsp nutmeg 6¼ tsp ground ginger 25 tbsp sweet paprika 25 tbsp sumac 18¾ tbsp sea salt 625 g ginger, grated 75 cloves garlic, crushed 1000 g chopped coriander, stems and leaves 1500 ml lemon juice 3000 ml vegetable oil 75 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:
10000 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 10000 ml chicken stock Cover and roast 4-5 hours until completely tender
1500 g tahini paste 37½ tbsp lemon juice 25 clove garlic, crushed 25 pinch salt 75 tbsp water
25 pickled red onion 25 fresh salad
Name: