Serves: - 85 +
Ingredients
21¼ tsp peppercorns 53⅛ cloves 5 5/16 tsp cardamom 2⅔ tsp fenugreek 10⅝ tsp fennel 10⅝ tbsp cumin seeds 10⅝ star anise 5 5/16 cinnamon stick 5 5/16 tsp nutmeg 2⅔ tsp ground ginger 10⅝ tbsp sweet paprika 10⅝ tbsp sumac 8 tbsp sea salt 265⅝ g ginger, grated 31⅞ cloves garlic, crushed 425 g chopped coriander, stems and leaves 637½ ml lemon juice 1275 ml vegetable oil 31⅞ 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:
4250 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 4250 ml chicken stock Cover and roast 4-5 hours until completely tender
637½ g tahini paste 15 15/16 tbsp lemon juice 10⅝ clove garlic, crushed 10⅝ pinch salt 31⅞ tbsp water
10⅝ pickled red onion 10⅝ fresh salad
Name: