Serves: - 148 +
Ingredients
37 tsp peppercorns 92½ cloves 9¼ tsp cardamom 4⅝ tsp fenugreek 18½ tsp fennel 18½ tbsp cumin seeds 18½ star anise 9¼ cinnamon stick 9¼ tsp nutmeg 4⅝ tsp ground ginger 18½ tbsp sweet paprika 18½ tbsp sumac 13⅞ tbsp sea salt 462½ g ginger, grated 55½ cloves garlic, crushed 740 g chopped coriander, stems and leaves 1110 ml lemon juice 2220 ml vegetable oil 55½ 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:
7400 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 7400 ml chicken stock Cover and roast 4-5 hours until completely tender
1110 g tahini paste 27¾ tbsp lemon juice 18½ clove garlic, crushed 18½ pinch salt 55½ tbsp water
18½ pickled red onion 18½ fresh salad
Name: