Serves: - 124 +
Ingredients
20⅔ kg lamb, bone-in pieces 41⅓ large onions, chopped 82⅔ cloves garlic, minced 20⅔ tbsp ginger, grated 20⅔ can tomato polpa 20⅔ green chili 20⅔ tsp turmeric 20⅔ tsp cumin 41⅓ tsp ground coriander 20⅔ tsp garam masala 20⅔ tsp paprika 41⅓ pods cardamom 20⅔ stick cinnamon 41⅓ cloves 8266⅔ ml water 206⅔ g fresh coriander 124 chapati/paratha 20⅔ tsp salt 31 tbsp ghee
Method
Wash and dry 20⅔ kg lamb, bone-in pieces Mix lamb with 20⅔ tsp turmeric, 20⅔ tsp salt, 20⅔ tbsp ginger, grated, 82⅔ cloves garlic, minced Marinate 30 minutes Heat 31 tbsp ghee in heavy pot Add 41⅓ pods cardamom, 20⅔ stick cinnamon, 41⅓ cloves Add 41⅓ large onions, chopped and brown Add 82⅔ cloves garlic, minced, 20⅔ tbsp ginger, grated, 20⅔ green chili Add 20⅔ tsp cumin, 41⅓ tsp ground coriander, 20⅔ tsp paprika Add 20⅔ can tomato polpa Cook until oil begins to separate Add 20⅔ kg lamb, bone-in pieces Season with salt Add 8266⅔ ml water Cook for 45-60 minutes Stir in 20⅔ tsp garam masala Serve with 206⅔ g fresh coriander and 124 chapati/paratha
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