Serves: - 70 +
Ingredients
17½ tsp peppercorns 43¾ cloves 4⅜ tsp cardamom 2 3/16 tsp fenugreek 8¾ tsp fennel 8¾ tbsp cumin seeds 8¾ star anise 4⅜ cinnamon stick 4⅜ tsp nutmeg 2 3/16 tsp ground ginger 8¾ tbsp sweet paprika 8¾ tbsp sumac 6 9/16 tbsp sea salt 218¾ g ginger, grated 26¼ cloves garlic, crushed 350 g chopped coriander, stems and leaves 525 ml lemon juice 1050 ml vegetable oil 26¼ 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:
3500 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 3500 ml chicken stock Cover and roast 4-5 hours until completely tender
525 g tahini paste 13⅛ tbsp lemon juice 8¾ clove garlic, crushed 8¾ pinch salt 26¼ tbsp water
8¾ pickled red onion 8¾ fresh salad
Name: