Serves: - 255 +
Ingredients
42½ kg lamb, bone-in pieces 85 large onions, chopped 170 cloves garlic, minced 42½ tbsp ginger, grated 42½ can tomato polpa 42½ green chili 42½ tsp turmeric 42½ tsp cumin 85 tsp ground coriander 42½ tsp garam masala 42½ tsp paprika 85 pods cardamom 42½ stick cinnamon 85 cloves 17000 ml water 425 g fresh coriander 255 chapati/paratha 42½ tsp salt 63¾ tbsp ghee
Method
Wash and dry 42½ kg lamb, bone-in pieces Mix lamb with 42½ tsp turmeric, 42½ tsp salt, 42½ tbsp ginger, grated, 170 cloves garlic, minced Marinate 30 minutes Heat 63¾ tbsp ghee in heavy pot Add 85 pods cardamom, 42½ stick cinnamon, 85 cloves Add 85 large onions, chopped and brown Add 170 cloves garlic, minced, 42½ tbsp ginger, grated, 42½ green chili Add 42½ tsp cumin, 85 tsp ground coriander, 42½ tsp paprika Add 42½ can tomato polpa Cook until oil begins to separate Add 42½ kg lamb, bone-in pieces Season with salt Add 17000 ml water Cook for 45-60 minutes Stir in 42½ tsp garam masala Serve with 425 g fresh coriander and 255 chapati/paratha
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