Serves: - 35 +
Ingredients
8¾ tsp peppercorns 21⅞ cloves 2 3/16 tsp cardamom 1 1/11 tsp fenugreek 4⅜ tsp fennel 4⅜ tbsp cumin seeds 4⅜ star anise 2 3/16 cinnamon stick 2 3/16 tsp nutmeg 1 1/11 tsp ground ginger 4⅜ tbsp sweet paprika 4⅜ tbsp sumac 3 2/7 tbsp sea salt 109⅜ g ginger, grated 13⅛ cloves garlic, crushed 175 g chopped coriander, stems and leaves 262½ ml lemon juice 525 ml vegetable oil 13⅛ 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:
1750 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 1750 ml chicken stock Cover and roast 4-5 hours until completely tender
262½ g tahini paste 6 9/16 tbsp lemon juice 4⅜ clove garlic, crushed 4⅜ pinch salt 13⅛ tbsp water
4⅜ pickled red onion 4⅜ fresh salad
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