Serves: - 68 +
Ingredients
17 tsp peppercorns 42½ cloves 4¼ tsp cardamom 2⅛ tsp fenugreek 8½ tsp fennel 8½ tbsp cumin seeds 8½ star anise 4¼ cinnamon stick 4¼ tsp nutmeg 2⅛ tsp ground ginger 8½ tbsp sweet paprika 8½ tbsp sumac 6⅜ tbsp sea salt 212½ g ginger, grated 25½ cloves garlic, crushed 340 g chopped coriander, stems and leaves 510 ml lemon juice 1020 ml vegetable oil 25½ 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:
3400 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 3400 ml chicken stock Cover and roast 4-5 hours until completely tender
510 g tahini paste 12¾ tbsp lemon juice 8½ clove garlic, crushed 8½ pinch salt 25½ tbsp water
8½ pickled red onion 8½ fresh salad
Name: