Serves: - 129 +
Ingredients
21½ kg lamb, bone-in pieces 43 large onions, chopped 86 cloves garlic, minced 21½ tbsp ginger, grated 21½ can tomato polpa 21½ green chili 21½ tsp turmeric 21½ tsp cumin 43 tsp ground coriander 21½ tsp garam masala 21½ tsp paprika 43 pods cardamom 21½ stick cinnamon 43 cloves 8600 ml water 215 g fresh coriander 129 chapati/paratha 21½ tsp salt 32¼ tbsp ghee
Method
Wash and dry 21½ kg lamb, bone-in pieces Mix lamb with 21½ tsp turmeric, 21½ tsp salt, 21½ tbsp ginger, grated, 86 cloves garlic, minced Marinate 30 minutes Heat 32¼ tbsp ghee in heavy pot Add 43 pods cardamom, 21½ stick cinnamon, 43 cloves Add 43 large onions, chopped and brown Add 86 cloves garlic, minced, 21½ tbsp ginger, grated, 21½ green chili Add 21½ tsp cumin, 43 tsp ground coriander, 21½ tsp paprika Add 21½ can tomato polpa Cook until oil begins to separate Add 21½ kg lamb, bone-in pieces Season with salt Add 8600 ml water Cook for 45-60 minutes Stir in 21½ tsp garam masala Serve with 215 g fresh coriander and 129 chapati/paratha
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