Serves: - 116 +
Ingredients
29 tsp peppercorns 72½ cloves 7¼ tsp cardamom 3⅝ tsp fenugreek 14½ tsp fennel 14½ tbsp cumin seeds 14½ star anise 7¼ cinnamon stick 7¼ tsp nutmeg 3⅝ tsp ground ginger 14½ tbsp sweet paprika 14½ tbsp sumac 10⅞ tbsp sea salt 362½ g ginger, grated 43½ cloves garlic, crushed 580 g chopped coriander, stems and leaves 870 ml lemon juice 1740 ml vegetable oil 43½ 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:
5800 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 5800 ml chicken stock Cover and roast 4-5 hours until completely tender
870 g tahini paste 21¾ tbsp lemon juice 14½ clove garlic, crushed 14½ pinch salt 43½ tbsp water
14½ pickled red onion 14½ fresh salad
Name: