Serves: - 62 +
Ingredients
15½ tsp peppercorns 38¾ cloves 3⅞ tsp cardamom 1 15/16 tsp fenugreek 7¾ tsp fennel 7¾ tbsp cumin seeds 7¾ star anise 3⅞ cinnamon stick 3⅞ tsp nutmeg 1 15/16 tsp ground ginger 7¾ tbsp sweet paprika 7¾ tbsp sumac 5 13/16 tbsp sea salt 193¾ g ginger, grated 23¼ cloves garlic, crushed 310 g chopped coriander, stems and leaves 465 ml lemon juice 930 ml vegetable oil 23¼ 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:
3100 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 3100 ml chicken stock Cover and roast 4-5 hours until completely tender
465 g tahini paste 11⅝ tbsp lemon juice 7¾ clove garlic, crushed 7¾ pinch salt 23¼ tbsp water
7¾ pickled red onion 7¾ fresh salad
Name: