Serves: - 38 +
Ingredients
9½ tsp peppercorns 23¾ cloves 2⅜ tsp cardamom 1 3/16 tsp fenugreek 4¾ tsp fennel 4¾ tbsp cumin seeds 4¾ star anise 2⅜ cinnamon stick 2⅜ tsp nutmeg 1 3/16 tsp ground ginger 4¾ tbsp sweet paprika 4¾ tbsp sumac 3 9/16 tbsp sea salt 118¾ g ginger, grated 14¼ cloves garlic, crushed 190 g chopped coriander, stems and leaves 285 ml lemon juice 570 ml vegetable oil 14¼ 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:
1900 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 1900 ml chicken stock Cover and roast 4-5 hours until completely tender
285 g tahini paste 7⅛ tbsp lemon juice 4¾ clove garlic, crushed 4¾ pinch salt 14¼ tbsp water
4¾ pickled red onion 4¾ fresh salad
Name: