Serves: - 88 +
Ingredients
22 tsp peppercorns 55 cloves 5½ tsp cardamom 2¾ tsp fenugreek 11 tsp fennel 11 tbsp cumin seeds 11 star anise 5½ cinnamon stick 5½ tsp nutmeg 2¾ tsp ground ginger 11 tbsp sweet paprika 11 tbsp sumac 8¼ tbsp sea salt 275 g ginger, grated 33 cloves garlic, crushed 440 g chopped coriander, stems and leaves 660 ml lemon juice 1320 ml vegetable oil 33 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:
4400 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 4400 ml chicken stock Cover and roast 4-5 hours until completely tender
660 g tahini paste 16½ tbsp lemon juice 11 clove garlic, crushed 11 pinch salt 33 tbsp water
11 pickled red onion 11 fresh salad
Name: