Serves: - 249 +
Ingredients
41½ kg lamb, bone-in pieces 83 large onions, chopped 166 cloves garlic, minced 41½ tbsp ginger, grated 41½ can tomato polpa 41½ green chili 41½ tsp turmeric 41½ tsp cumin 83 tsp ground coriander 41½ tsp garam masala 41½ tsp paprika 83 pods cardamom 41½ stick cinnamon 83 cloves 16600 ml water 415 g fresh coriander 249 chapati/paratha 41½ tsp salt 62¼ tbsp ghee
Method
Wash and dry 41½ kg lamb, bone-in pieces Mix lamb with 41½ tsp turmeric, 41½ tsp salt, 41½ tbsp ginger, grated, 166 cloves garlic, minced Marinate 30 minutes Heat 62¼ tbsp ghee in heavy pot Add 83 pods cardamom, 41½ stick cinnamon, 83 cloves Add 83 large onions, chopped and brown Add 166 cloves garlic, minced, 41½ tbsp ginger, grated, 41½ green chili Add 41½ tsp cumin, 83 tsp ground coriander, 41½ tsp paprika Add 41½ can tomato polpa Cook until oil begins to separate Add 41½ kg lamb, bone-in pieces Season with salt Add 16600 ml water Cook for 45-60 minutes Stir in 41½ tsp garam masala Serve with 415 g fresh coriander and 249 chapati/paratha
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