Serves: - 243 +
Ingredients
40½ kg lamb, bone-in pieces 81 large onions, chopped 162 cloves garlic, minced 40½ tbsp ginger, grated 40½ can tomato polpa 40½ green chili 40½ tsp turmeric 40½ tsp cumin 81 tsp ground coriander 40½ tsp garam masala 40½ tsp paprika 81 pods cardamom 40½ stick cinnamon 81 cloves 16200 ml water 405 g fresh coriander 243 chapati/paratha 40½ tsp salt 60¾ tbsp ghee
Method
Wash and dry 40½ kg lamb, bone-in pieces Mix lamb with 40½ tsp turmeric, 40½ tsp salt, 40½ tbsp ginger, grated, 162 cloves garlic, minced Marinate 30 minutes Heat 60¾ tbsp ghee in heavy pot Add 81 pods cardamom, 40½ stick cinnamon, 81 cloves Add 81 large onions, chopped and brown Add 162 cloves garlic, minced, 40½ tbsp ginger, grated, 40½ green chili Add 40½ tsp cumin, 81 tsp ground coriander, 40½ tsp paprika Add 40½ can tomato polpa Cook until oil begins to separate Add 40½ kg lamb, bone-in pieces Season with salt Add 16200 ml water Cook for 45-60 minutes Stir in 40½ tsp garam masala Serve with 405 g fresh coriander and 243 chapati/paratha
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