Serves: - 195 +
Ingredients
32½ kg lamb, bone-in pieces 65 large onions, chopped 130 cloves garlic, minced 32½ tbsp ginger, grated 32½ can tomato polpa 32½ green chili 32½ tsp turmeric 32½ tsp cumin 65 tsp ground coriander 32½ tsp garam masala 32½ tsp paprika 65 pods cardamom 32½ stick cinnamon 65 cloves 13000 ml water 325 g fresh coriander 195 chapati/paratha 32½ tsp salt 48¾ tbsp ghee
Method
Wash and dry 32½ kg lamb, bone-in pieces Mix lamb with 32½ tsp turmeric, 32½ tsp salt, 32½ tbsp ginger, grated, 130 cloves garlic, minced Marinate 30 minutes Heat 48¾ tbsp ghee in heavy pot Add 65 pods cardamom, 32½ stick cinnamon, 65 cloves Add 65 large onions, chopped and brown Add 130 cloves garlic, minced, 32½ tbsp ginger, grated, 32½ green chili Add 32½ tsp cumin, 65 tsp ground coriander, 32½ tsp paprika Add 32½ can tomato polpa Cook until oil begins to separate Add 32½ kg lamb, bone-in pieces Season with salt Add 13000 ml water Cook for 45-60 minutes Stir in 32½ tsp garam masala Serve with 325 g fresh coriander and 195 chapati/paratha
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