Serves: - 44 +
Ingredients
11 tsp peppercorns 27½ cloves 2¾ tsp cardamom 1⅜ tsp fenugreek 5½ tsp fennel 5½ tbsp cumin seeds 5½ star anise 2¾ cinnamon stick 2¾ tsp nutmeg 1⅜ tsp ground ginger 5½ tbsp sweet paprika 5½ tbsp sumac 4⅛ tbsp sea salt 137½ g ginger, grated 16½ cloves garlic, crushed 220 g chopped coriander, stems and leaves 330 ml lemon juice 660 ml vegetable oil 16½ 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:
2200 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 2200 ml chicken stock Cover and roast 4-5 hours until completely tender
330 g tahini paste 8¼ tbsp lemon juice 5½ clove garlic, crushed 5½ pinch salt 16½ tbsp water
5½ pickled red onion 5½ fresh salad
Name: