Serves: - 101 +
Ingredients
16⅚ kg lamb, bone-in pieces 33⅔ large onions, chopped 67⅓ cloves garlic, minced 16⅚ tbsp ginger, grated 16⅚ can tomato polpa 16⅚ green chili 16⅚ tsp turmeric 16⅚ tsp cumin 33⅔ tsp ground coriander 16⅚ tsp garam masala 16⅚ tsp paprika 33⅔ pods cardamom 16⅚ stick cinnamon 33⅔ cloves 6733⅓ ml water 168⅓ g fresh coriander 101 chapati/paratha 16⅚ tsp salt 25¼ tbsp ghee
Method
Wash and dry 16⅚ kg lamb, bone-in pieces Mix lamb with 16⅚ tsp turmeric, 16⅚ tsp salt, 16⅚ tbsp ginger, grated, 67⅓ cloves garlic, minced Marinate 30 minutes Heat 25¼ tbsp ghee in heavy pot Add 33⅔ pods cardamom, 16⅚ stick cinnamon, 33⅔ cloves Add 33⅔ large onions, chopped and brown Add 67⅓ cloves garlic, minced, 16⅚ tbsp ginger, grated, 16⅚ green chili Add 16⅚ tsp cumin, 33⅔ tsp ground coriander, 16⅚ tsp paprika Add 16⅚ can tomato polpa Cook until oil begins to separate Add 16⅚ kg lamb, bone-in pieces Season with salt Add 6733⅓ ml water Cook for 45-60 minutes Stir in 16⅚ tsp garam masala Serve with 168⅓ g fresh coriander and 101 chapati/paratha
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