Serves: - 98 +
Ingredients
24½ tsp peppercorns 61¼ cloves 6⅛ tsp cardamom 3 1/16 tsp fenugreek 12¼ tsp fennel 12¼ tbsp cumin seeds 12¼ star anise 6⅛ cinnamon stick 6⅛ tsp nutmeg 3 1/16 tsp ground ginger 12¼ tbsp sweet paprika 12¼ tbsp sumac 9 3/16 tbsp sea salt 306¼ g ginger, grated 36¾ cloves garlic, crushed 490 g chopped coriander, stems and leaves 735 ml lemon juice 1470 ml vegetable oil 36¾ 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:
4900 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 4900 ml chicken stock Cover and roast 4-5 hours until completely tender
735 g tahini paste 18⅜ tbsp lemon juice 12¼ clove garlic, crushed 12¼ pinch salt 36¾ tbsp water
12¼ pickled red onion 12¼ fresh salad
Name: