Serves: - 78 +
Ingredients
19½ tsp peppercorns 48¾ cloves 4⅞ tsp cardamom 2 7/16 tsp fenugreek 9¾ tsp fennel 9¾ tbsp cumin seeds 9¾ star anise 4⅞ cinnamon stick 4⅞ tsp nutmeg 2 7/16 tsp ground ginger 9¾ tbsp sweet paprika 9¾ tbsp sumac 7 5/16 tbsp sea salt 243¾ g ginger, grated 29¼ cloves garlic, crushed 390 g chopped coriander, stems and leaves 585 ml lemon juice 1170 ml vegetable oil 29¼ 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:
3900 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 3900 ml chicken stock Cover and roast 4-5 hours until completely tender
585 g tahini paste 14⅝ tbsp lemon juice 9¾ clove garlic, crushed 9¾ pinch salt 29¼ tbsp water
9¾ pickled red onion 9¾ fresh salad
Name: