Serves: - 75 +
Ingredients
18¾ tsp peppercorns 46⅞ cloves 4 11/16 tsp cardamom 2⅓ tsp fenugreek 9⅜ tsp fennel 9⅜ tbsp cumin seeds 9⅜ star anise 4 11/16 cinnamon stick 4 11/16 tsp nutmeg 2⅓ tsp ground ginger 9⅜ tbsp sweet paprika 9⅜ tbsp sumac 7 tbsp sea salt 234⅜ g ginger, grated 28⅛ cloves garlic, crushed 375 g chopped coriander, stems and leaves 562½ ml lemon juice 1125 ml vegetable oil 28⅛ 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:
3750 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 3750 ml chicken stock Cover and roast 4-5 hours until completely tender
562½ g tahini paste 14 1/16 tbsp lemon juice 9⅜ clove garlic, crushed 9⅜ pinch salt 28⅛ tbsp water
9⅜ pickled red onion 9⅜ fresh salad
Name: