Serves: - 96 +
Ingredients
24 tsp peppercorns 60 cloves 6 tsp cardamom 3 tsp fenugreek 12 tsp fennel 12 tbsp cumin seeds 12 star anise 6 cinnamon stick 6 tsp nutmeg 3 tsp ground ginger 12 tbsp sweet paprika 12 tbsp sumac 9 tbsp sea salt 300 g ginger, grated 36 cloves garlic, crushed 480 g chopped coriander, stems and leaves 720 ml lemon juice 1440 ml vegetable oil 36 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:
4800 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 4800 ml chicken stock Cover and roast 4-5 hours until completely tender
720 g tahini paste 18 tbsp lemon juice 12 clove garlic, crushed 12 pinch salt 36 tbsp water
12 pickled red onion 12 fresh salad
Name: