Serves: - 63 +
Ingredients
10½ kg lamb, bone-in pieces 21 large onions, chopped 42 cloves garlic, minced 10½ tbsp ginger, grated 10½ can tomato polpa 10½ green chili 10½ tsp turmeric 10½ tsp cumin 21 tsp ground coriander 10½ tsp garam masala 10½ tsp paprika 21 pods cardamom 10½ stick cinnamon 21 cloves 4200 ml water 105 g fresh coriander 63 chapati/paratha 10½ tsp salt 15¾ tbsp ghee
Method
Wash and dry 10½ kg lamb, bone-in pieces Mix lamb with 10½ tsp turmeric, 10½ tsp salt, 10½ tbsp ginger, grated, 42 cloves garlic, minced Marinate 30 minutes Heat 15¾ tbsp ghee in heavy pot Add 21 pods cardamom, 10½ stick cinnamon, 21 cloves Add 21 large onions, chopped and brown Add 42 cloves garlic, minced, 10½ tbsp ginger, grated, 10½ green chili Add 10½ tsp cumin, 21 tsp ground coriander, 10½ tsp paprika Add 10½ can tomato polpa Cook until oil begins to separate Add 10½ kg lamb, bone-in pieces Season with salt Add 4200 ml water Cook for 45-60 minutes Stir in 10½ tsp garam masala Serve with 105 g fresh coriander and 63 chapati/paratha
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