Serves: - 124 +
Ingredients
31 tsp peppercorns 77½ cloves 7¾ tsp cardamom 3⅞ tsp fenugreek 15½ tsp fennel 15½ tbsp cumin seeds 15½ star anise 7¾ cinnamon stick 7¾ tsp nutmeg 3⅞ tsp ground ginger 15½ tbsp sweet paprika 15½ tbsp sumac 11⅝ tbsp sea salt 387½ g ginger, grated 46½ cloves garlic, crushed 620 g chopped coriander, stems and leaves 930 ml lemon juice 1860 ml vegetable oil 46½ 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:
6200 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 6200 ml chicken stock Cover and roast 4-5 hours until completely tender
930 g tahini paste 23¼ tbsp lemon juice 15½ clove garlic, crushed 15½ pinch salt 46½ tbsp water
15½ pickled red onion 15½ fresh salad
Name: