Serves: - 119 +
Ingredients
19⅚ kg lamb, bone-in pieces 39⅔ large onions, chopped 79⅓ cloves garlic, minced 19⅚ tbsp ginger, grated 19⅚ can tomato polpa 19⅚ green chili 19⅚ tsp turmeric 19⅚ tsp cumin 39⅔ tsp ground coriander 19⅚ tsp garam masala 19⅚ tsp paprika 39⅔ pods cardamom 19⅚ stick cinnamon 39⅔ cloves 7933⅓ ml water 198⅓ g fresh coriander 119 chapati/paratha 19⅚ tsp salt 29¾ tbsp ghee
Method
Wash and dry 19⅚ kg lamb, bone-in pieces Mix lamb with 19⅚ tsp turmeric, 19⅚ tsp salt, 19⅚ tbsp ginger, grated, 79⅓ cloves garlic, minced Marinate 30 minutes Heat 29¾ tbsp ghee in heavy pot Add 39⅔ pods cardamom, 19⅚ stick cinnamon, 39⅔ cloves Add 39⅔ large onions, chopped and brown Add 79⅓ cloves garlic, minced, 19⅚ tbsp ginger, grated, 19⅚ green chili Add 19⅚ tsp cumin, 39⅔ tsp ground coriander, 19⅚ tsp paprika Add 19⅚ can tomato polpa Cook until oil begins to separate Add 19⅚ kg lamb, bone-in pieces Season with salt Add 7933⅓ ml water Cook for 45-60 minutes Stir in 19⅚ tsp garam masala Serve with 198⅓ g fresh coriander and 119 chapati/paratha
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