Serves: - 40 +
Ingredients
10 tsp peppercorns 25 cloves 2½ tsp cardamom 1¼ tsp fenugreek 5 tsp fennel 5 tbsp cumin seeds 5 star anise 2½ cinnamon stick 2½ tsp nutmeg 1¼ tsp ground ginger 5 tbsp sweet paprika 5 tbsp sumac 3¾ tbsp sea salt 125 g ginger, grated 15 cloves garlic, crushed 200 g chopped coriander, stems and leaves 300 ml lemon juice 600 ml vegetable oil 15 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:
2000 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 2000 ml chicken stock Cover and roast 4-5 hours until completely tender
300 g tahini paste 7½ tbsp lemon juice 5 clove garlic, crushed 5 pinch salt 15 tbsp water
5 pickled red onion 5 fresh salad
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