Serves: - 130 +
Ingredients
32½ tsp peppercorns 81¼ cloves 8⅛ tsp cardamom 4 1/16 tsp fenugreek 16¼ tsp fennel 16¼ tbsp cumin seeds 16¼ star anise 8⅛ cinnamon stick 8⅛ tsp nutmeg 4 1/16 tsp ground ginger 16¼ tbsp sweet paprika 16¼ tbsp sumac 12 3/16 tbsp sea salt 406¼ g ginger, grated 48¾ cloves garlic, crushed 650 g chopped coriander, stems and leaves 975 ml lemon juice 1950 ml vegetable oil 48¾ 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:
6500 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 6500 ml chicken stock Cover and roast 4-5 hours until completely tender
975 g tahini paste 24⅜ tbsp lemon juice 16¼ clove garlic, crushed 16¼ pinch salt 48¾ tbsp water
16¼ pickled red onion 16¼ fresh salad
Name: