Serves: - 267 +
Ingredients
44½ kg lamb, bone-in pieces 89 large onions, chopped 178 cloves garlic, minced 44½ tbsp ginger, grated 44½ can tomato polpa 44½ green chili 44½ tsp turmeric 44½ tsp cumin 89 tsp ground coriander 44½ tsp garam masala 44½ tsp paprika 89 pods cardamom 44½ stick cinnamon 89 cloves 17800 ml water 445 g fresh coriander 267 chapati/paratha 44½ tsp salt 66¾ tbsp ghee
Method
Wash and dry 44½ kg lamb, bone-in pieces Mix lamb with 44½ tsp turmeric, 44½ tsp salt, 44½ tbsp ginger, grated, 178 cloves garlic, minced Marinate 30 minutes Heat 66¾ tbsp ghee in heavy pot Add 89 pods cardamom, 44½ stick cinnamon, 89 cloves Add 89 large onions, chopped and brown Add 178 cloves garlic, minced, 44½ tbsp ginger, grated, 44½ green chili Add 44½ tsp cumin, 89 tsp ground coriander, 44½ tsp paprika Add 44½ can tomato polpa Cook until oil begins to separate Add 44½ kg lamb, bone-in pieces Season with salt Add 17800 ml water Cook for 45-60 minutes Stir in 44½ tsp garam masala Serve with 445 g fresh coriander and 267 chapati/paratha
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