Serves: - 74 +
Ingredients
18½ tsp peppercorns 46¼ cloves 4⅝ tsp cardamom 2 5/16 tsp fenugreek 9¼ tsp fennel 9¼ tbsp cumin seeds 9¼ star anise 4⅝ cinnamon stick 4⅝ tsp nutmeg 2 5/16 tsp ground ginger 9¼ tbsp sweet paprika 9¼ tbsp sumac 6 15/16 tbsp sea salt 231¼ g ginger, grated 27¾ cloves garlic, crushed 370 g chopped coriander, stems and leaves 555 ml lemon juice 1110 ml vegetable oil 27¾ 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:
3700 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 3700 ml chicken stock Cover and roast 4-5 hours until completely tender
555 g tahini paste 13⅞ tbsp lemon juice 9¼ clove garlic, crushed 9¼ pinch salt 27¾ tbsp water
9¼ pickled red onion 9¼ fresh salad
Name: