Serves: - 216 +
Ingredients
54 tsp peppercorns 135 cloves 13½ tsp cardamom 6¾ tsp fenugreek 27 tsp fennel 27 tbsp cumin seeds 27 star anise 13½ cinnamon stick 13½ tsp nutmeg 6¾ tsp ground ginger 27 tbsp sweet paprika 27 tbsp sumac 20¼ tbsp sea salt 675 g ginger, grated 81 cloves garlic, crushed 1080 g chopped coriander, stems and leaves 1620 ml lemon juice 3240 ml vegetable oil 81 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:
10800 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 10800 ml chicken stock Cover and roast 4-5 hours until completely tender
1620 g tahini paste 40½ tbsp lemon juice 27 clove garlic, crushed 27 pinch salt 81 tbsp water
27 pickled red onion 27 fresh salad
Name: