Serves: - 82 +
Ingredients
20½ tsp peppercorns 51¼ cloves 5⅛ tsp cardamom 2 9/16 tsp fenugreek 10¼ tsp fennel 10¼ tbsp cumin seeds 10¼ star anise 5⅛ cinnamon stick 5⅛ tsp nutmeg 2 9/16 tsp ground ginger 10¼ tbsp sweet paprika 10¼ tbsp sumac 7 11/16 tbsp sea salt 256¼ g ginger, grated 30¾ cloves garlic, crushed 410 g chopped coriander, stems and leaves 615 ml lemon juice 1230 ml vegetable oil 30¾ 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:
4100 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 4100 ml chicken stock Cover and roast 4-5 hours until completely tender
615 g tahini paste 15⅜ tbsp lemon juice 10¼ clove garlic, crushed 10¼ pinch salt 30¾ tbsp water
10¼ pickled red onion 10¼ fresh salad
Name: