Serves: - 48 +
Ingredients
12 tsp peppercorns 30 cloves 3 tsp cardamom 1½ tsp fenugreek 6 tsp fennel 6 tbsp cumin seeds 6 star anise 3 cinnamon stick 3 tsp nutmeg 1½ tsp ground ginger 6 tbsp sweet paprika 6 tbsp sumac 4½ tbsp sea salt 150 g ginger, grated 18 cloves garlic, crushed 240 g chopped coriander, stems and leaves 360 ml lemon juice 720 ml vegetable oil 18 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:
2400 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 2400 ml chicken stock Cover and roast 4-5 hours until completely tender
360 g tahini paste 9 tbsp lemon juice 6 clove garlic, crushed 6 pinch salt 18 tbsp water
6 pickled red onion 6 fresh salad
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