Serves: - 108 +
Ingredients
27 tsp peppercorns 67½ cloves 6¾ tsp cardamom 3⅜ tsp fenugreek 13½ tsp fennel 13½ tbsp cumin seeds 13½ star anise 6¾ cinnamon stick 6¾ tsp nutmeg 3⅜ tsp ground ginger 13½ tbsp sweet paprika 13½ tbsp sumac 10⅛ tbsp sea salt 337½ g ginger, grated 40½ cloves garlic, crushed 540 g chopped coriander, stems and leaves 810 ml lemon juice 1620 ml vegetable oil 40½ 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:
5400 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 5400 ml chicken stock Cover and roast 4-5 hours until completely tender
810 g tahini paste 20¼ tbsp lemon juice 13½ clove garlic, crushed 13½ pinch salt 40½ tbsp water
13½ pickled red onion 13½ fresh salad
Name: