"Lamb Curry"

Ingredients

11 kg lamb, bone-in pieces
22 large onions, chopped
44 cloves garlic, minced
11 tbsp ginger, grated
11 can tomato polpa
11 green chili
11 tsp turmeric
11 tsp cumin
22 tsp ground coriander
11 tsp garam masala
11 tsp paprika
22 pods cardamom
11 stick cinnamon
22 cloves
4400 ml water
110 g fresh coriander
66 chapati/paratha
11 tsp salt
16½ tbsp ghee

Method

Wash and dry 11 kg lamb, bone-in pieces
Mix lamb with 11 tsp turmeric, 11 tsp salt, 11 tbsp ginger, grated, 44 cloves garlic, minced
Marinate 30 minutes
Heat 16½ tbsp ghee in heavy pot
Add 22 pods cardamom, 11 stick cinnamon, 22 cloves
Add 22 large onions, chopped and brown
Add 44 cloves garlic, minced, 11 tbsp ginger, grated, 11 green chili
Add 11 tsp cumin, 22 tsp ground coriander, 11 tsp paprika
Add 11 can tomato polpa
Cook until oil begins to separate
Add 11 kg lamb, bone-in pieces
Season with salt
Add 4400 ml water
Cook for 45-60 minutes
Stir in 11 tsp garam masala
Serve with 110 g fresh coriander and 66 chapati/paratha