Serves: - 54 +
Ingredients
13½ tsp peppercorns 33¾ cloves 3⅜ tsp cardamom 1 11/16 tsp fenugreek 6¾ tsp fennel 6¾ tbsp cumin seeds 6¾ star anise 3⅜ cinnamon stick 3⅜ tsp nutmeg 1 11/16 tsp ground ginger 6¾ tbsp sweet paprika 6¾ tbsp sumac 5 1/16 tbsp sea salt 168¾ g ginger, grated 20¼ cloves garlic, crushed 270 g chopped coriander, stems and leaves 405 ml lemon juice 810 ml vegetable oil 20¼ 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:
2700 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 2700 ml chicken stock Cover and roast 4-5 hours until completely tender
405 g tahini paste 10⅛ tbsp lemon juice 6¾ clove garlic, crushed 6¾ pinch salt 20¼ tbsp water
6¾ pickled red onion 6¾ fresh salad
Name: