Serves: - 56 +
Ingredients
14 tsp peppercorns 35 cloves 3½ tsp cardamom 1¾ tsp fenugreek 7 tsp fennel 7 tbsp cumin seeds 7 star anise 3½ cinnamon stick 3½ tsp nutmeg 1¾ tsp ground ginger 7 tbsp sweet paprika 7 tbsp sumac 5¼ tbsp sea salt 175 g ginger, grated 21 cloves garlic, crushed 280 g chopped coriander, stems and leaves 420 ml lemon juice 840 ml vegetable oil 21 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:
2800 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 2800 ml chicken stock Cover and roast 4-5 hours until completely tender
420 g tahini paste 10½ tbsp lemon juice 7 clove garlic, crushed 7 pinch salt 21 tbsp water
7 pickled red onion 7 fresh salad
Name: