Serves: - 52 +
Ingredients
13 tsp peppercorns 32½ cloves 3¼ tsp cardamom 1⅝ tsp fenugreek 6½ tsp fennel 6½ tbsp cumin seeds 6½ star anise 3¼ cinnamon stick 3¼ tsp nutmeg 1⅝ tsp ground ginger 6½ tbsp sweet paprika 6½ tbsp sumac 4⅞ tbsp sea salt 162½ g ginger, grated 19½ cloves garlic, crushed 260 g chopped coriander, stems and leaves 390 ml lemon juice 780 ml vegetable oil 19½ 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:
2600 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 2600 ml chicken stock Cover and roast 4-5 hours until completely tender
390 g tahini paste 9¾ tbsp lemon juice 6½ clove garlic, crushed 6½ pinch salt 19½ tbsp water
6½ pickled red onion 6½ fresh salad
Name: