Serves: - 84 +
Ingredients
21 tsp peppercorns 52½ cloves 5¼ tsp cardamom 2⅝ tsp fenugreek 10½ tsp fennel 10½ tbsp cumin seeds 10½ star anise 5¼ cinnamon stick 5¼ tsp nutmeg 2⅝ tsp ground ginger 10½ tbsp sweet paprika 10½ tbsp sumac 7⅞ tbsp sea salt 262½ g ginger, grated 31½ cloves garlic, crushed 420 g chopped coriander, stems and leaves 630 ml lemon juice 1260 ml vegetable oil 31½ 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:
4200 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 4200 ml chicken stock Cover and roast 4-5 hours until completely tender
630 g tahini paste 15¾ tbsp lemon juice 10½ clove garlic, crushed 10½ pinch salt 31½ tbsp water
10½ pickled red onion 10½ fresh salad
Name: