Serves: - 92 +
Ingredients
23 tsp peppercorns 57½ cloves 5¾ tsp cardamom 2⅞ tsp fenugreek 11½ tsp fennel 11½ tbsp cumin seeds 11½ star anise 5¾ cinnamon stick 5¾ tsp nutmeg 2⅞ tsp ground ginger 11½ tbsp sweet paprika 11½ tbsp sumac 8⅝ tbsp sea salt 287½ g ginger, grated 34½ cloves garlic, crushed 460 g chopped coriander, stems and leaves 690 ml lemon juice 1380 ml vegetable oil 34½ 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:
4600 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 4600 ml chicken stock Cover and roast 4-5 hours until completely tender
690 g tahini paste 17¼ tbsp lemon juice 11½ clove garlic, crushed 11½ pinch salt 34½ tbsp water
11½ pickled red onion 11½ fresh salad
Name: