Serves: - 90 +
Ingredients
22½ tsp peppercorns 56¼ cloves 5⅝ tsp cardamom 2 13/16 tsp fenugreek 11¼ tsp fennel 11¼ tbsp cumin seeds 11¼ star anise 5⅝ cinnamon stick 5⅝ tsp nutmeg 2 13/16 tsp ground ginger 11¼ tbsp sweet paprika 11¼ tbsp sumac 8 7/16 tbsp sea salt 281¼ g ginger, grated 33¾ cloves garlic, crushed 450 g chopped coriander, stems and leaves 675 ml lemon juice 1350 ml vegetable oil 33¾ 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:
4500 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 4500 ml chicken stock Cover and roast 4-5 hours until completely tender
675 g tahini paste 16⅞ tbsp lemon juice 11¼ clove garlic, crushed 11¼ pinch salt 33¾ tbsp water
11¼ pickled red onion 11¼ fresh salad
Name: