Serves: - 46 +
Ingredients
11½ tsp peppercorns 28¾ cloves 2⅞ tsp cardamom 1 7/16 tsp fenugreek 5¾ tsp fennel 5¾ tbsp cumin seeds 5¾ star anise 2⅞ cinnamon stick 2⅞ tsp nutmeg 1 7/16 tsp ground ginger 5¾ tbsp sweet paprika 5¾ tbsp sumac 4 5/16 tbsp sea salt 143¾ g ginger, grated 17¼ cloves garlic, crushed 230 g chopped coriander, stems and leaves 345 ml lemon juice 690 ml vegetable oil 17¼ 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:
2300 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 2300 ml chicken stock Cover and roast 4-5 hours until completely tender
345 g tahini paste 8⅝ tbsp lemon juice 5¾ clove garlic, crushed 5¾ pinch salt 17¼ tbsp water
5¾ pickled red onion 5¾ fresh salad
Name: