Serves: - 147 +
Ingredients
24½ kg lamb, bone-in pieces 49 large onions, chopped 98 cloves garlic, minced 24½ tbsp ginger, grated 24½ can tomato polpa 24½ green chili 24½ tsp turmeric 24½ tsp cumin 49 tsp ground coriander 24½ tsp garam masala 24½ tsp paprika 49 pods cardamom 24½ stick cinnamon 49 cloves 9800 ml water 245 g fresh coriander 147 chapati/paratha 24½ tsp salt 36¾ tbsp ghee
Method
Wash and dry 24½ kg lamb, bone-in pieces Mix lamb with 24½ tsp turmeric, 24½ tsp salt, 24½ tbsp ginger, grated, 98 cloves garlic, minced Marinate 30 minutes Heat 36¾ tbsp ghee in heavy pot Add 49 pods cardamom, 24½ stick cinnamon, 49 cloves Add 49 large onions, chopped and brown Add 98 cloves garlic, minced, 24½ tbsp ginger, grated, 24½ green chili Add 24½ tsp cumin, 49 tsp ground coriander, 24½ tsp paprika Add 24½ can tomato polpa Cook until oil begins to separate Add 24½ kg lamb, bone-in pieces Season with salt Add 9800 ml water Cook for 45-60 minutes Stir in 24½ tsp garam masala Serve with 245 g fresh coriander and 147 chapati/paratha
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