Serves: - 111 +
Ingredients
18½ kg lamb, bone-in pieces 37 large onions, chopped 74 cloves garlic, minced 18½ tbsp ginger, grated 18½ can tomato polpa 18½ green chili 18½ tsp turmeric 18½ tsp cumin 37 tsp ground coriander 18½ tsp garam masala 18½ tsp paprika 37 pods cardamom 18½ stick cinnamon 37 cloves 7400 ml water 185 g fresh coriander 111 chapati/paratha 18½ tsp salt 27¾ tbsp ghee
Method
Wash and dry 18½ kg lamb, bone-in pieces Mix lamb with 18½ tsp turmeric, 18½ tsp salt, 18½ tbsp ginger, grated, 74 cloves garlic, minced Marinate 30 minutes Heat 27¾ tbsp ghee in heavy pot Add 37 pods cardamom, 18½ stick cinnamon, 37 cloves Add 37 large onions, chopped and brown Add 74 cloves garlic, minced, 18½ tbsp ginger, grated, 18½ green chili Add 18½ tsp cumin, 37 tsp ground coriander, 18½ tsp paprika Add 18½ can tomato polpa Cook until oil begins to separate Add 18½ kg lamb, bone-in pieces Season with salt Add 7400 ml water Cook for 45-60 minutes Stir in 18½ tsp garam masala Serve with 185 g fresh coriander and 111 chapati/paratha
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