Serves: - 261 +
Ingredients
43½ kg lamb, bone-in pieces 87 large onions, chopped 174 cloves garlic, minced 43½ tbsp ginger, grated 43½ can tomato polpa 43½ green chili 43½ tsp turmeric 43½ tsp cumin 87 tsp ground coriander 43½ tsp garam masala 43½ tsp paprika 87 pods cardamom 43½ stick cinnamon 87 cloves 17400 ml water 435 g fresh coriander 261 chapati/paratha 43½ tsp salt 65¼ tbsp ghee
Method
Wash and dry 43½ kg lamb, bone-in pieces Mix lamb with 43½ tsp turmeric, 43½ tsp salt, 43½ tbsp ginger, grated, 174 cloves garlic, minced Marinate 30 minutes Heat 65¼ tbsp ghee in heavy pot Add 87 pods cardamom, 43½ stick cinnamon, 87 cloves Add 87 large onions, chopped and brown Add 174 cloves garlic, minced, 43½ tbsp ginger, grated, 43½ green chili Add 43½ tsp cumin, 87 tsp ground coriander, 43½ tsp paprika Add 43½ can tomato polpa Cook until oil begins to separate Add 43½ kg lamb, bone-in pieces Season with salt Add 17400 ml water Cook for 45-60 minutes Stir in 43½ tsp garam masala Serve with 435 g fresh coriander and 261 chapati/paratha
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