Serves: - 76 +
Ingredients
19 tsp peppercorns 47½ cloves 4¾ tsp cardamom 2⅜ tsp fenugreek 9½ tsp fennel 9½ tbsp cumin seeds 9½ star anise 4¾ cinnamon stick 4¾ tsp nutmeg 2⅜ tsp ground ginger 9½ tbsp sweet paprika 9½ tbsp sumac 7⅛ tbsp sea salt 237½ g ginger, grated 28½ cloves garlic, crushed 380 g chopped coriander, stems and leaves 570 ml lemon juice 1140 ml vegetable oil 28½ 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:
3800 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 3800 ml chicken stock Cover and roast 4-5 hours until completely tender
570 g tahini paste 14¼ tbsp lemon juice 9½ clove garlic, crushed 9½ pinch salt 28½ tbsp water
9½ pickled red onion 9½ fresh salad
Name: