Serves: - 75 +
Ingredients
12½ kg lamb, bone-in pieces 25 large onions, chopped 50 cloves garlic, minced 12½ tbsp ginger, grated 12½ can tomato polpa 12½ green chili 12½ tsp turmeric 12½ tsp cumin 25 tsp ground coriander 12½ tsp garam masala 12½ tsp paprika 25 pods cardamom 12½ stick cinnamon 25 cloves 5000 ml water 125 g fresh coriander 75 chapati/paratha 12½ tsp salt 18¾ tbsp ghee
Method
Wash and dry 12½ kg lamb, bone-in pieces Mix lamb with 12½ tsp turmeric, 12½ tsp salt, 12½ tbsp ginger, grated, 50 cloves garlic, minced Marinate 30 minutes Heat 18¾ tbsp ghee in heavy pot Add 25 pods cardamom, 12½ stick cinnamon, 25 cloves Add 25 large onions, chopped and brown Add 50 cloves garlic, minced, 12½ tbsp ginger, grated, 12½ green chili Add 12½ tsp cumin, 25 tsp ground coriander, 12½ tsp paprika Add 12½ can tomato polpa Cook until oil begins to separate Add 12½ kg lamb, bone-in pieces Season with salt Add 5000 ml water Cook for 45-60 minutes Stir in 12½ tsp garam masala Serve with 125 g fresh coriander and 75 chapati/paratha
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