Serves: - 105 +
Ingredients
17½ kg lamb, bone-in pieces 35 large onions, chopped 70 cloves garlic, minced 17½ tbsp ginger, grated 17½ can tomato polpa 17½ green chili 17½ tsp turmeric 17½ tsp cumin 35 tsp ground coriander 17½ tsp garam masala 17½ tsp paprika 35 pods cardamom 17½ stick cinnamon 35 cloves 7000 ml water 175 g fresh coriander 105 chapati/paratha 17½ tsp salt 26¼ tbsp ghee
Method
Wash and dry 17½ kg lamb, bone-in pieces Mix lamb with 17½ tsp turmeric, 17½ tsp salt, 17½ tbsp ginger, grated, 70 cloves garlic, minced Marinate 30 minutes Heat 26¼ tbsp ghee in heavy pot Add 35 pods cardamom, 17½ stick cinnamon, 35 cloves Add 35 large onions, chopped and brown Add 70 cloves garlic, minced, 17½ tbsp ginger, grated, 17½ green chili Add 17½ tsp cumin, 35 tsp ground coriander, 17½ tsp paprika Add 17½ can tomato polpa Cook until oil begins to separate Add 17½ kg lamb, bone-in pieces Season with salt Add 7000 ml water Cook for 45-60 minutes Stir in 17½ tsp garam masala Serve with 175 g fresh coriander and 105 chapati/paratha
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