Serves: - 57 +
Ingredients
14¼ tsp peppercorns 35⅝ cloves 3 9/16 tsp cardamom 1 7/9 tsp fenugreek 7⅛ tsp fennel 7⅛ tbsp cumin seeds 7⅛ star anise 3 9/16 cinnamon stick 3 9/16 tsp nutmeg 1 7/9 tsp ground ginger 7⅛ tbsp sweet paprika 7⅛ tbsp sumac 5⅓ tbsp sea salt 178⅛ g ginger, grated 21⅜ cloves garlic, crushed 285 g chopped coriander, stems and leaves 427½ ml lemon juice 855 ml vegetable oil 21⅜ 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:
2850 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 2850 ml chicken stock Cover and roast 4-5 hours until completely tender
427½ g tahini paste 10 11/16 tbsp lemon juice 7⅛ clove garlic, crushed 7⅛ pinch salt 21⅜ tbsp water
7⅛ pickled red onion 7⅛ fresh salad
Name: