Serves: - 60 +
Ingredients
15 tsp peppercorns 37½ cloves 3¾ tsp cardamom 1⅞ tsp fenugreek 7½ tsp fennel 7½ tbsp cumin seeds 7½ star anise 3¾ cinnamon stick 3¾ tsp nutmeg 1⅞ tsp ground ginger 7½ tbsp sweet paprika 7½ tbsp sumac 5⅝ tbsp sea salt 187½ g ginger, grated 22½ cloves garlic, crushed 300 g chopped coriander, stems and leaves 450 ml lemon juice 900 ml vegetable oil 22½ 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:
3000 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 3000 ml chicken stock Cover and roast 4-5 hours until completely tender
450 g tahini paste 11¼ tbsp lemon juice 7½ clove garlic, crushed 7½ pinch salt 22½ tbsp water
7½ pickled red onion 7½ fresh salad
Name: