Serves: - 39 +
Ingredients
9¾ tsp peppercorns 24⅜ cloves 2 7/16 tsp cardamom 1 2/9 tsp fenugreek 4⅞ tsp fennel 4⅞ tbsp cumin seeds 4⅞ star anise 2 7/16 cinnamon stick 2 7/16 tsp nutmeg 1 2/9 tsp ground ginger 4⅞ tbsp sweet paprika 4⅞ tbsp sumac 3⅔ tbsp sea salt 121⅞ g ginger, grated 14⅝ cloves garlic, crushed 195 g chopped coriander, stems and leaves 292½ ml lemon juice 585 ml vegetable oil 14⅝ 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:
1950 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 1950 ml chicken stock Cover and roast 4-5 hours until completely tender
292½ g tahini paste 7 5/16 tbsp lemon juice 4⅞ clove garlic, crushed 4⅞ pinch salt 14⅝ tbsp water
4⅞ pickled red onion 4⅞ fresh salad
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