Serves: - 65 +
Ingredients
16¼ tsp peppercorns 40⅝ cloves 4 1/16 tsp cardamom 2 tsp fenugreek 8⅛ tsp fennel 8⅛ tbsp cumin seeds 8⅛ star anise 4 1/16 cinnamon stick 4 1/16 tsp nutmeg 2 tsp ground ginger 8⅛ tbsp sweet paprika 8⅛ tbsp sumac 6 1/11 tbsp sea salt 203⅛ g ginger, grated 24⅜ cloves garlic, crushed 325 g chopped coriander, stems and leaves 487½ ml lemon juice 975 ml vegetable oil 24⅜ 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:
3250 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 3250 ml chicken stock Cover and roast 4-5 hours until completely tender
487½ g tahini paste 12 3/16 tbsp lemon juice 8⅛ clove garlic, crushed 8⅛ pinch salt 24⅜ tbsp water
8⅛ pickled red onion 8⅛ fresh salad
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