Serves: - 113 +
Ingredients
18⅚ kg lamb, bone-in pieces 37⅔ large onions, chopped 75⅓ cloves garlic, minced 18⅚ tbsp ginger, grated 18⅚ can tomato polpa 18⅚ green chili 18⅚ tsp turmeric 18⅚ tsp cumin 37⅔ tsp ground coriander 18⅚ tsp garam masala 18⅚ tsp paprika 37⅔ pods cardamom 18⅚ stick cinnamon 37⅔ cloves 7533⅓ ml water 188⅓ g fresh coriander 113 chapati/paratha 18⅚ tsp salt 28¼ tbsp ghee
Method
Wash and dry 18⅚ kg lamb, bone-in pieces Mix lamb with 18⅚ tsp turmeric, 18⅚ tsp salt, 18⅚ tbsp ginger, grated, 75⅓ cloves garlic, minced Marinate 30 minutes Heat 28¼ tbsp ghee in heavy pot Add 37⅔ pods cardamom, 18⅚ stick cinnamon, 37⅔ cloves Add 37⅔ large onions, chopped and brown Add 75⅓ cloves garlic, minced, 18⅚ tbsp ginger, grated, 18⅚ green chili Add 18⅚ tsp cumin, 37⅔ tsp ground coriander, 18⅚ tsp paprika Add 18⅚ can tomato polpa Cook until oil begins to separate Add 18⅚ kg lamb, bone-in pieces Season with salt Add 7533⅓ ml water Cook for 45-60 minutes Stir in 18⅚ tsp garam masala Serve with 188⅓ g fresh coriander and 113 chapati/paratha
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