Serves: - 240 +
Ingredients
60 tsp peppercorns 150 cloves 15 tsp cardamom 7½ tsp fenugreek 30 tsp fennel 30 tbsp cumin seeds 30 star anise 15 cinnamon stick 15 tsp nutmeg 7½ tsp ground ginger 30 tbsp sweet paprika 30 tbsp sumac 22½ tbsp sea salt 750 g ginger, grated 90 cloves garlic, crushed 1200 g chopped coriander, stems and leaves 1800 ml lemon juice 3600 ml vegetable oil 90 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:
12000 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 12000 ml chicken stock Cover and roast 4-5 hours until completely tender
1800 g tahini paste 45 tbsp lemon juice 30 clove garlic, crushed 30 pinch salt 90 tbsp water
30 pickled red onion 30 fresh salad
Name: