"Lamb Curry"

Ingredients

135 kg lamb, bone-in pieces
270 large onions, chopped
540 cloves garlic, minced
135 tbsp ginger, grated
135 can tomato polpa
135 green chili
135 tsp turmeric
135 tsp cumin
270 tsp ground coriander
135 tsp garam masala
135 tsp paprika
270 pods cardamom
135 stick cinnamon
270 cloves
54000 ml water
1350 g fresh coriander
810 chapati/paratha
135 tsp salt
202½ tbsp ghee

Method

Wash and dry 135 kg lamb, bone-in pieces
Mix lamb with 135 tsp turmeric, 135 tsp salt, 135 tbsp ginger, grated, 540 cloves garlic, minced
Marinate 30 minutes
Heat 202½ tbsp ghee in heavy pot
Add 270 pods cardamom, 135 stick cinnamon, 270 cloves
Add 270 large onions, chopped and brown
Add 540 cloves garlic, minced, 135 tbsp ginger, grated, 135 green chili
Add 135 tsp cumin, 270 tsp ground coriander, 135 tsp paprika
Add 135 can tomato polpa
Cook until oil begins to separate
Add 135 kg lamb, bone-in pieces
Season with salt
Add 54000 ml water
Cook for 45-60 minutes
Stir in 135 tsp garam masala
Serve with 1350 g fresh coriander and 810 chapati/paratha