Brief preliminary remark The quantities given refer to fairly hungry people. It may well be that instead of the 25 hungry people listed, 35 people can be satisfied by the quantities listed. Who can know that beforehand.
As always: the mass to be prepared fits in any case into a 20-liter cooking pot (available in catering trade or in the Metro) or the cassoulet fits into our (admittedly grotesquely large) goose roaster. To prepare the recipes in the above-mentioned proportions, you need the 20-liter saucepan and a 10-liter saucepan, which (God be praised!) is not available in every household.
Of course, you can also cook the recipes in smaller quantities, but you should not be surprised if it tastes completely different (certainly not worse, but flat an-ders).
Put on the lentils with enough water and the lamb bones, bring to a boil, skim and season with salt, crushed cayenne peppers, lots of cinnamon, rather little cardamom and a lot of turmeric. Cook lentils until soft (about one to one and a half hours).
Meanwhile, cut the lamb into bite-size pieces, removing the thick skin and any inedible jerky. Cut onions into rings, garlic into pieces. Heat oil, sauté garlic and onions, raise temperature, add meat and sauté until hot, remove from heat. When the lentils are soft, remove the lamb bones.
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