Serves: - 123 +
Ingredients
20½ kg lamb, bone-in pieces 41 large onions, chopped 82 cloves garlic, minced 20½ tbsp ginger, grated 20½ can tomato polpa 20½ green chili 20½ tsp turmeric 20½ tsp cumin 41 tsp ground coriander 20½ tsp garam masala 20½ tsp paprika 41 pods cardamom 20½ stick cinnamon 41 cloves 8200 ml water 205 g fresh coriander 123 chapati/paratha 20½ tsp salt 30¾ tbsp ghee
Method
Wash and dry 20½ kg lamb, bone-in pieces Mix lamb with 20½ tsp turmeric, 20½ tsp salt, 20½ tbsp ginger, grated, 82 cloves garlic, minced Marinate 30 minutes Heat 30¾ tbsp ghee in heavy pot Add 41 pods cardamom, 20½ stick cinnamon, 41 cloves Add 41 large onions, chopped and brown Add 82 cloves garlic, minced, 20½ tbsp ginger, grated, 20½ green chili Add 20½ tsp cumin, 41 tsp ground coriander, 20½ tsp paprika Add 20½ can tomato polpa Cook until oil begins to separate Add 20½ kg lamb, bone-in pieces Season with salt Add 8200 ml water Cook for 45-60 minutes Stir in 20½ tsp garam masala Serve with 205 g fresh coriander and 123 chapati/paratha
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