Serves: - 66 +
Ingredients
16½ tsp peppercorns 41¼ cloves 4⅛ tsp cardamom 2 1/16 tsp fenugreek 8¼ tsp fennel 8¼ tbsp cumin seeds 8¼ star anise 4⅛ cinnamon stick 4⅛ tsp nutmeg 2 1/16 tsp ground ginger 8¼ tbsp sweet paprika 8¼ tbsp sumac 6 3/16 tbsp sea salt 206¼ g ginger, grated 24¾ cloves garlic, crushed 330 g chopped coriander, stems and leaves 495 ml lemon juice 990 ml vegetable oil 24¾ 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:
3300 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 3300 ml chicken stock Cover and roast 4-5 hours until completely tender
495 g tahini paste 12⅜ tbsp lemon juice 8¼ clove garlic, crushed 8¼ pinch salt 24¾ tbsp water
8¼ pickled red onion 8¼ fresh salad
Name: