Serves: - 87 +
Ingredients
14½ kg lamb, bone-in pieces 29 large onions, chopped 58 cloves garlic, minced 14½ tbsp ginger, grated 14½ can tomato polpa 14½ green chili 14½ tsp turmeric 14½ tsp cumin 29 tsp ground coriander 14½ tsp garam masala 14½ tsp paprika 29 pods cardamom 14½ stick cinnamon 29 cloves 5800 ml water 145 g fresh coriander 87 chapati/paratha 14½ tsp salt 21¾ tbsp ghee
Method
Wash and dry 14½ kg lamb, bone-in pieces Mix lamb with 14½ tsp turmeric, 14½ tsp salt, 14½ tbsp ginger, grated, 58 cloves garlic, minced Marinate 30 minutes Heat 21¾ tbsp ghee in heavy pot Add 29 pods cardamom, 14½ stick cinnamon, 29 cloves Add 29 large onions, chopped and brown Add 58 cloves garlic, minced, 14½ tbsp ginger, grated, 14½ green chili Add 14½ tsp cumin, 29 tsp ground coriander, 14½ tsp paprika Add 14½ can tomato polpa Cook until oil begins to separate Add 14½ kg lamb, bone-in pieces Season with salt Add 5800 ml water Cook for 45-60 minutes Stir in 14½ tsp garam masala Serve with 145 g fresh coriander and 87 chapati/paratha
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