Serves: - 58 +
Ingredients
14½ tsp peppercorns 36¼ cloves 3⅝ tsp cardamom 1 13/16 tsp fenugreek 7¼ tsp fennel 7¼ tbsp cumin seeds 7¼ star anise 3⅝ cinnamon stick 3⅝ tsp nutmeg 1 13/16 tsp ground ginger 7¼ tbsp sweet paprika 7¼ tbsp sumac 5 7/16 tbsp sea salt 181¼ g ginger, grated 21¾ cloves garlic, crushed 290 g chopped coriander, stems and leaves 435 ml lemon juice 870 ml vegetable oil 21¾ 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:
2900 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 2900 ml chicken stock Cover and roast 4-5 hours until completely tender
435 g tahini paste 10⅞ tbsp lemon juice 7¼ clove garlic, crushed 7¼ pinch salt 21¾ tbsp water
7¼ pickled red onion 7¼ fresh salad
Name: