Serves: - 32 +
Ingredients
8 tsp peppercorns 20 cloves 2 tsp cardamom 1 tsp fenugreek 4 tsp fennel 4 tbsp cumin seeds 4 star anise 2 cinnamon stick 2 tsp nutmeg 1 tsp ground ginger 4 tbsp sweet paprika 4 tbsp sumac 3 tbsp sea salt 100 g ginger, grated 12 cloves garlic, crushed 160 g chopped coriander, stems and leaves 240 ml lemon juice 480 ml vegetable oil 12 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:
1600 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 1600 ml chicken stock Cover and roast 4-5 hours until completely tender
240 g tahini paste 6 tbsp lemon juice 4 clove garlic, crushed 4 pinch salt 12 tbsp water
4 pickled red onion 4 fresh salad
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