Serves: - 159 +
Ingredients
26½ kg lamb, bone-in pieces 53 large onions, chopped 106 cloves garlic, minced 26½ tbsp ginger, grated 26½ can tomato polpa 26½ green chili 26½ tsp turmeric 26½ tsp cumin 53 tsp ground coriander 26½ tsp garam masala 26½ tsp paprika 53 pods cardamom 26½ stick cinnamon 53 cloves 10600 ml water 265 g fresh coriander 159 chapati/paratha 26½ tsp salt 39¾ tbsp ghee
Method
Wash and dry 26½ kg lamb, bone-in pieces Mix lamb with 26½ tsp turmeric, 26½ tsp salt, 26½ tbsp ginger, grated, 106 cloves garlic, minced Marinate 30 minutes Heat 39¾ tbsp ghee in heavy pot Add 53 pods cardamom, 26½ stick cinnamon, 53 cloves Add 53 large onions, chopped and brown Add 106 cloves garlic, minced, 26½ tbsp ginger, grated, 26½ green chili Add 26½ tsp cumin, 53 tsp ground coriander, 26½ tsp paprika Add 26½ can tomato polpa Cook until oil begins to separate Add 26½ kg lamb, bone-in pieces Season with salt Add 10600 ml water Cook for 45-60 minutes Stir in 26½ tsp garam masala Serve with 265 g fresh coriander and 159 chapati/paratha
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