Serves: - 122 +
Ingredients
30½ tsp peppercorns 76¼ cloves 7⅝ tsp cardamom 3 13/16 tsp fenugreek 15¼ tsp fennel 15¼ tbsp cumin seeds 15¼ star anise 7⅝ cinnamon stick 7⅝ tsp nutmeg 3 13/16 tsp ground ginger 15¼ tbsp sweet paprika 15¼ tbsp sumac 11 7/16 tbsp sea salt 381¼ g ginger, grated 45¾ cloves garlic, crushed 610 g chopped coriander, stems and leaves 915 ml lemon juice 1830 ml vegetable oil 45¾ 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:
6100 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 6100 ml chicken stock Cover and roast 4-5 hours until completely tender
915 g tahini paste 22⅞ tbsp lemon juice 15¼ clove garlic, crushed 15¼ pinch salt 45¾ tbsp water
15¼ pickled red onion 15¼ fresh salad
Name: