Serves: - 327 +
Ingredients
54½ kg lamb, bone-in pieces 109 large onions, chopped 218 cloves garlic, minced 54½ tbsp ginger, grated 54½ can tomato polpa 54½ green chili 54½ tsp turmeric 54½ tsp cumin 109 tsp ground coriander 54½ tsp garam masala 54½ tsp paprika 109 pods cardamom 54½ stick cinnamon 109 cloves 21800 ml water 545 g fresh coriander 327 chapati/paratha 54½ tsp salt 81¾ tbsp ghee
Method
Wash and dry 54½ kg lamb, bone-in pieces Mix lamb with 54½ tsp turmeric, 54½ tsp salt, 54½ tbsp ginger, grated, 218 cloves garlic, minced Marinate 30 minutes Heat 81¾ tbsp ghee in heavy pot Add 109 pods cardamom, 54½ stick cinnamon, 109 cloves Add 109 large onions, chopped and brown Add 218 cloves garlic, minced, 54½ tbsp ginger, grated, 54½ green chili Add 54½ tsp cumin, 109 tsp ground coriander, 54½ tsp paprika Add 54½ can tomato polpa Cook until oil begins to separate Add 54½ kg lamb, bone-in pieces Season with salt Add 21800 ml water Cook for 45-60 minutes Stir in 54½ tsp garam masala Serve with 545 g fresh coriander and 327 chapati/paratha
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