Serves: - 36 +
Ingredients
9 tsp peppercorns 22½ cloves 2¼ tsp cardamom 1⅛ tsp fenugreek 4½ tsp fennel 4½ tbsp cumin seeds 4½ star anise 2¼ cinnamon stick 2¼ tsp nutmeg 1⅛ tsp ground ginger 4½ tbsp sweet paprika 4½ tbsp sumac 3⅜ tbsp sea salt 112½ g ginger, grated 13½ cloves garlic, crushed 180 g chopped coriander, stems and leaves 270 ml lemon juice 540 ml vegetable oil 13½ 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:
1800 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 1800 ml chicken stock Cover and roast 4-5 hours until completely tender
270 g tahini paste 6¾ tbsp lemon juice 4½ clove garlic, crushed 4½ pinch salt 13½ tbsp water
4½ pickled red onion 4½ fresh salad
Name: