Serves: - 114 +
Ingredients
28½ tsp peppercorns 71¼ cloves 7⅛ tsp cardamom 3 9/16 tsp fenugreek 14¼ tsp fennel 14¼ tbsp cumin seeds 14¼ star anise 7⅛ cinnamon stick 7⅛ tsp nutmeg 3 9/16 tsp ground ginger 14¼ tbsp sweet paprika 14¼ tbsp sumac 10 11/16 tbsp sea salt 356¼ g ginger, grated 42¾ cloves garlic, crushed 570 g chopped coriander, stems and leaves 855 ml lemon juice 1710 ml vegetable oil 42¾ 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:
5700 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 5700 ml chicken stock Cover and roast 4-5 hours until completely tender
855 g tahini paste 21⅜ tbsp lemon juice 14¼ clove garlic, crushed 14¼ pinch salt 42¾ tbsp water
14¼ pickled red onion 14¼ fresh salad
Name: