Serves: - 94 +
Ingredients
23½ tsp peppercorns 58¾ cloves 5⅞ tsp cardamom 2 15/16 tsp fenugreek 11¾ tsp fennel 11¾ tbsp cumin seeds 11¾ star anise 5⅞ cinnamon stick 5⅞ tsp nutmeg 2 15/16 tsp ground ginger 11¾ tbsp sweet paprika 11¾ tbsp sumac 8 13/16 tbsp sea salt 293¾ g ginger, grated 35¼ cloves garlic, crushed 470 g chopped coriander, stems and leaves 705 ml lemon juice 1410 ml vegetable oil 35¼ 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:
4700 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 4700 ml chicken stock Cover and roast 4-5 hours until completely tender
705 g tahini paste 17⅝ tbsp lemon juice 11¾ clove garlic, crushed 11¾ pinch salt 35¼ tbsp water
11¾ pickled red onion 11¾ fresh salad
Name: