Serves: - 80 +
Ingredients
20 tsp peppercorns 50 cloves 5 tsp cardamom 2½ tsp fenugreek 10 tsp fennel 10 tbsp cumin seeds 10 star anise 5 cinnamon stick 5 tsp nutmeg 2½ tsp ground ginger 10 tbsp sweet paprika 10 tbsp sumac 7½ tbsp sea salt 250 g ginger, grated 30 cloves garlic, crushed 400 g chopped coriander, stems and leaves 600 ml lemon juice 1200 ml vegetable oil 30 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:
4000 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 4000 ml chicken stock Cover and roast 4-5 hours until completely tender
600 g tahini paste 15 tbsp lemon juice 10 clove garlic, crushed 10 pinch salt 30 tbsp water
10 pickled red onion 10 fresh salad
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