Serves: - 99 +
Ingredients
16½ kg lamb, bone-in pieces 33 large onions, chopped 66 cloves garlic, minced 16½ tbsp ginger, grated 16½ can tomato polpa 16½ green chili 16½ tsp turmeric 16½ tsp cumin 33 tsp ground coriander 16½ tsp garam masala 16½ tsp paprika 33 pods cardamom 16½ stick cinnamon 33 cloves 6600 ml water 165 g fresh coriander 99 chapati/paratha 16½ tsp salt 24¾ tbsp ghee
Method
Wash and dry 16½ kg lamb, bone-in pieces Mix lamb with 16½ tsp turmeric, 16½ tsp salt, 16½ tbsp ginger, grated, 66 cloves garlic, minced Marinate 30 minutes Heat 24¾ tbsp ghee in heavy pot Add 33 pods cardamom, 16½ stick cinnamon, 33 cloves Add 33 large onions, chopped and brown Add 66 cloves garlic, minced, 16½ tbsp ginger, grated, 16½ green chili Add 16½ tsp cumin, 33 tsp ground coriander, 16½ tsp paprika Add 16½ can tomato polpa Cook until oil begins to separate Add 16½ kg lamb, bone-in pieces Season with salt Add 6600 ml water Cook for 45-60 minutes Stir in 16½ tsp garam masala Serve with 165 g fresh coriander and 99 chapati/paratha
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