Serves: - 42 +
Ingredients
10½ tsp peppercorns 26¼ cloves 2⅝ tsp cardamom 1 5/16 tsp fenugreek 5¼ tsp fennel 5¼ tbsp cumin seeds 5¼ star anise 2⅝ cinnamon stick 2⅝ tsp nutmeg 1 5/16 tsp ground ginger 5¼ tbsp sweet paprika 5¼ tbsp sumac 3 15/16 tbsp sea salt 131¼ g ginger, grated 15¾ cloves garlic, crushed 210 g chopped coriander, stems and leaves 315 ml lemon juice 630 ml vegetable oil 15¾ 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:
2100 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 2100 ml chicken stock Cover and roast 4-5 hours until completely tender
315 g tahini paste 7⅞ tbsp lemon juice 5¼ clove garlic, crushed 5¼ pinch salt 15¾ tbsp water
5¼ pickled red onion 5¼ fresh salad
Name: