Serves: - 86 +
Ingredients
21½ tsp peppercorns 53¾ cloves 5⅜ tsp cardamom 2 11/16 tsp fenugreek 10¾ tsp fennel 10¾ tbsp cumin seeds 10¾ star anise 5⅜ cinnamon stick 5⅜ tsp nutmeg 2 11/16 tsp ground ginger 10¾ tbsp sweet paprika 10¾ tbsp sumac 8 1/16 tbsp sea salt 268¾ g ginger, grated 32¼ cloves garlic, crushed 430 g chopped coriander, stems and leaves 645 ml lemon juice 1290 ml vegetable oil 32¼ 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:
4300 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 4300 ml chicken stock Cover and roast 4-5 hours until completely tender
645 g tahini paste 16⅛ tbsp lemon juice 10¾ clove garlic, crushed 10¾ pinch salt 32¼ tbsp water
10¾ pickled red onion 10¾ fresh salad
Name: