Serves: - 50 +
Ingredients
12½ tsp peppercorns 31¼ cloves 3⅛ tsp cardamom 1 9/16 tsp fenugreek 6¼ tsp fennel 6¼ tbsp cumin seeds 6¼ star anise 3⅛ cinnamon stick 3⅛ tsp nutmeg 1 9/16 tsp ground ginger 6¼ tbsp sweet paprika 6¼ tbsp sumac 4 11/16 tbsp sea salt 156¼ g ginger, grated 18¾ cloves garlic, crushed 250 g chopped coriander, stems and leaves 375 ml lemon juice 750 ml vegetable oil 18¾ 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:
2500 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 2500 ml chicken stock Cover and roast 4-5 hours until completely tender
375 g tahini paste 9⅜ tbsp lemon juice 6¼ clove garlic, crushed 6¼ pinch salt 18¾ tbsp water
6¼ pickled red onion 6¼ fresh salad
Name: