Serves: - 45 +
Ingredients
11¼ tsp peppercorns 28⅛ cloves 2 13/16 tsp cardamom 1⅖ tsp fenugreek 5⅝ tsp fennel 5⅝ tbsp cumin seeds 5⅝ star anise 2 13/16 cinnamon stick 2 13/16 tsp nutmeg 1⅖ tsp ground ginger 5⅝ tbsp sweet paprika 5⅝ tbsp sumac 4 2/9 tbsp sea salt 140⅝ g ginger, grated 16⅞ cloves garlic, crushed 225 g chopped coriander, stems and leaves 337½ ml lemon juice 675 ml vegetable oil 16⅞ 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:
2250 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 2250 ml chicken stock Cover and roast 4-5 hours until completely tender
337½ g tahini paste 8 7/16 tbsp lemon juice 5⅝ clove garlic, crushed 5⅝ pinch salt 16⅞ tbsp water
5⅝ pickled red onion 5⅝ fresh salad
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