Serves: - 107 +
Ingredients
17⅚ kg lamb, bone-in pieces 35⅔ large onions, chopped 71⅓ cloves garlic, minced 17⅚ tbsp ginger, grated 17⅚ can tomato polpa 17⅚ green chili 17⅚ tsp turmeric 17⅚ tsp cumin 35⅔ tsp ground coriander 17⅚ tsp garam masala 17⅚ tsp paprika 35⅔ pods cardamom 17⅚ stick cinnamon 35⅔ cloves 7133⅓ ml water 178⅓ g fresh coriander 107 chapati/paratha 17⅚ tsp salt 26¾ tbsp ghee
Method
Wash and dry 17⅚ kg lamb, bone-in pieces Mix lamb with 17⅚ tsp turmeric, 17⅚ tsp salt, 17⅚ tbsp ginger, grated, 71⅓ cloves garlic, minced Marinate 30 minutes Heat 26¾ tbsp ghee in heavy pot Add 35⅔ pods cardamom, 17⅚ stick cinnamon, 35⅔ cloves Add 35⅔ large onions, chopped and brown Add 71⅓ cloves garlic, minced, 17⅚ tbsp ginger, grated, 17⅚ green chili Add 17⅚ tsp cumin, 35⅔ tsp ground coriander, 17⅚ tsp paprika Add 17⅚ can tomato polpa Cook until oil begins to separate Add 17⅚ kg lamb, bone-in pieces Season with salt Add 7133⅓ ml water Cook for 45-60 minutes Stir in 17⅚ tsp garam masala Serve with 178⅓ g fresh coriander and 107 chapati/paratha
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