Serves: - 102 +
Ingredients
25½ tsp peppercorns 63¾ cloves 6⅜ tsp cardamom 3 3/16 tsp fenugreek 12¾ tsp fennel 12¾ tbsp cumin seeds 12¾ star anise 6⅜ cinnamon stick 6⅜ tsp nutmeg 3 3/16 tsp ground ginger 12¾ tbsp sweet paprika 12¾ tbsp sumac 9 9/16 tbsp sea salt 318¾ g ginger, grated 38¼ cloves garlic, crushed 510 g chopped coriander, stems and leaves 765 ml lemon juice 1530 ml vegetable oil 38¼ 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:
5100 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 5100 ml chicken stock Cover and roast 4-5 hours until completely tender
765 g tahini paste 19⅛ tbsp lemon juice 12¾ clove garlic, crushed 12¾ pinch salt 38¼ tbsp water
12¾ pickled red onion 12¾ fresh salad
Name: