Serves: - 59 +
Ingredients
14¾ tsp peppercorns 36⅞ cloves 3 11/16 tsp cardamom 1 11/13 tsp fenugreek 7⅜ tsp fennel 7⅜ tbsp cumin seeds 7⅜ star anise 3 11/16 cinnamon stick 3 11/16 tsp nutmeg 1 11/13 tsp ground ginger 7⅜ tbsp sweet paprika 7⅜ tbsp sumac 5 8/15 tbsp sea salt 184⅜ g ginger, grated 22⅛ cloves garlic, crushed 295 g chopped coriander, stems and leaves 442½ ml lemon juice 885 ml vegetable oil 22⅛ 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:
2950 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 2950 ml chicken stock Cover and roast 4-5 hours until completely tender
442½ g tahini paste 11 1/16 tbsp lemon juice 7⅜ clove garlic, crushed 7⅜ pinch salt 22⅛ tbsp water
7⅜ pickled red onion 7⅜ fresh salad
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