Serves: - 135 +
Ingredients
22½ kg lamb, bone-in pieces 45 large onions, chopped 90 cloves garlic, minced 22½ tbsp ginger, grated 22½ can tomato polpa 22½ green chili 22½ tsp turmeric 22½ tsp cumin 45 tsp ground coriander 22½ tsp garam masala 22½ tsp paprika 45 pods cardamom 22½ stick cinnamon 45 cloves 9000 ml water 225 g fresh coriander 135 chapati/paratha 22½ tsp salt 33¾ tbsp ghee
Method
Wash and dry 22½ kg lamb, bone-in pieces Mix lamb with 22½ tsp turmeric, 22½ tsp salt, 22½ tbsp ginger, grated, 90 cloves garlic, minced Marinate 30 minutes Heat 33¾ tbsp ghee in heavy pot Add 45 pods cardamom, 22½ stick cinnamon, 45 cloves Add 45 large onions, chopped and brown Add 90 cloves garlic, minced, 22½ tbsp ginger, grated, 22½ green chili Add 22½ tsp cumin, 45 tsp ground coriander, 22½ tsp paprika Add 22½ can tomato polpa Cook until oil begins to separate Add 22½ kg lamb, bone-in pieces Season with salt Add 9000 ml water Cook for 45-60 minutes Stir in 22½ tsp garam masala Serve with 225 g fresh coriander and 135 chapati/paratha
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