Serves: - 72 +
Ingredients
18 tsp peppercorns 45 cloves 4½ tsp cardamom 2¼ tsp fenugreek 9 tsp fennel 9 tbsp cumin seeds 9 star anise 4½ cinnamon stick 4½ tsp nutmeg 2¼ tsp ground ginger 9 tbsp sweet paprika 9 tbsp sumac 6¾ tbsp sea salt 225 g ginger, grated 27 cloves garlic, crushed 360 g chopped coriander, stems and leaves 540 ml lemon juice 1080 ml vegetable oil 27 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:
3600 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 3600 ml chicken stock Cover and roast 4-5 hours until completely tender
540 g tahini paste 13½ tbsp lemon juice 9 clove garlic, crushed 9 pinch salt 27 tbsp water
9 pickled red onion 9 fresh salad
Name: