Serves: - 64 +
Ingredients
16 tsp peppercorns 40 cloves 4 tsp cardamom 2 tsp fenugreek 8 tsp fennel 8 tbsp cumin seeds 8 star anise 4 cinnamon stick 4 tsp nutmeg 2 tsp ground ginger 8 tbsp sweet paprika 8 tbsp sumac 6 tbsp sea salt 200 g ginger, grated 24 cloves garlic, crushed 320 g chopped coriander, stems and leaves 480 ml lemon juice 960 ml vegetable oil 24 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:
3200 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 3200 ml chicken stock Cover and roast 4-5 hours until completely tender
480 g tahini paste 12 tbsp lemon juice 8 clove garlic, crushed 8 pinch salt 24 tbsp water
8 pickled red onion 8 fresh salad
Name: