Serves: - 320 +
Ingredients
80 tsp peppercorns 200 cloves 20 tsp cardamom 10 tsp fenugreek 40 tsp fennel 40 tbsp cumin seeds 40 star anise 20 cinnamon stick 20 tsp nutmeg 10 tsp ground ginger 40 tbsp sweet paprika 40 tbsp sumac 30 tbsp sea salt 1000 g ginger, grated 120 cloves garlic, crushed 1600 g chopped coriander, stems and leaves 2400 ml lemon juice 4800 ml vegetable oil 120 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:
16000 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 16000 ml chicken stock Cover and roast 4-5 hours until completely tender
2400 g tahini paste 60 tbsp lemon juice 40 clove garlic, crushed 40 pinch salt 120 tbsp water
40 pickled red onion 40 fresh salad
Name: