Serves: - 110 +
Ingredients
27½ tsp peppercorns 68¾ cloves 6⅞ tsp cardamom 3 7/16 tsp fenugreek 13¾ tsp fennel 13¾ tbsp cumin seeds 13¾ star anise 6⅞ cinnamon stick 6⅞ tsp nutmeg 3 7/16 tsp ground ginger 13¾ tbsp sweet paprika 13¾ tbsp sumac 10 5/16 tbsp sea salt 343¾ g ginger, grated 41¼ cloves garlic, crushed 550 g chopped coriander, stems and leaves 825 ml lemon juice 1650 ml vegetable oil 41¼ 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:
5500 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 5500 ml chicken stock Cover and roast 4-5 hours until completely tender
825 g tahini paste 20⅝ tbsp lemon juice 13¾ clove garlic, crushed 13¾ pinch salt 41¼ tbsp water
13¾ pickled red onion 13¾ fresh salad
Name: