Serves: - 150 +
Ingredients
37½ tsp peppercorns 93¾ cloves 9⅜ tsp cardamom 4 11/16 tsp fenugreek 18¾ tsp fennel 18¾ tbsp cumin seeds 18¾ star anise 9⅜ cinnamon stick 9⅜ tsp nutmeg 4 11/16 tsp ground ginger 18¾ tbsp sweet paprika 18¾ tbsp sumac 14 1/16 tbsp sea salt 468¾ g ginger, grated 56¼ cloves garlic, crushed 750 g chopped coriander, stems and leaves 1125 ml lemon juice 2250 ml vegetable oil 56¼ 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:
7500 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 7500 ml chicken stock Cover and roast 4-5 hours until completely tender
1125 g tahini paste 28⅛ tbsp lemon juice 18¾ clove garlic, crushed 18¾ pinch salt 56¼ tbsp water
18¾ pickled red onion 18¾ fresh salad
Name: