Serves: - 207 +
Ingredients
34½ kg lamb, bone-in pieces 69 large onions, chopped 138 cloves garlic, minced 34½ tbsp ginger, grated 34½ can tomato polpa 34½ green chili 34½ tsp turmeric 34½ tsp cumin 69 tsp ground coriander 34½ tsp garam masala 34½ tsp paprika 69 pods cardamom 34½ stick cinnamon 69 cloves 13800 ml water 345 g fresh coriander 207 chapati/paratha 34½ tsp salt 51¾ tbsp ghee
Method
Wash and dry 34½ kg lamb, bone-in pieces Mix lamb with 34½ tsp turmeric, 34½ tsp salt, 34½ tbsp ginger, grated, 138 cloves garlic, minced Marinate 30 minutes Heat 51¾ tbsp ghee in heavy pot Add 69 pods cardamom, 34½ stick cinnamon, 69 cloves Add 69 large onions, chopped and brown Add 138 cloves garlic, minced, 34½ tbsp ginger, grated, 34½ green chili Add 34½ tsp cumin, 69 tsp ground coriander, 34½ tsp paprika Add 34½ can tomato polpa Cook until oil begins to separate Add 34½ kg lamb, bone-in pieces Season with salt Add 13800 ml water Cook for 45-60 minutes Stir in 34½ tsp garam masala Serve with 345 g fresh coriander and 207 chapati/paratha
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