Serves: - 118 +
Ingredients
29½ tsp peppercorns 73¾ cloves 7⅜ tsp cardamom 3 11/16 tsp fenugreek 14¾ tsp fennel 14¾ tbsp cumin seeds 14¾ star anise 7⅜ cinnamon stick 7⅜ tsp nutmeg 3 11/16 tsp ground ginger 14¾ tbsp sweet paprika 14¾ tbsp sumac 11 1/16 tbsp sea salt 368¾ g ginger, grated 44¼ cloves garlic, crushed 590 g chopped coriander, stems and leaves 885 ml lemon juice 1770 ml vegetable oil 44¼ 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:
5900 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 5900 ml chicken stock Cover and roast 4-5 hours until completely tender
885 g tahini paste 22⅛ tbsp lemon juice 14¾ clove garlic, crushed 14¾ pinch salt 44¼ tbsp water
14¾ pickled red onion 14¾ fresh salad
Name: