Serves: - 125 +
Ingredients
20⅚ kg lamb, bone-in pieces 41⅔ large onions, chopped 83⅓ cloves garlic, minced 20⅚ tbsp ginger, grated 20⅚ can tomato polpa 20⅚ green chili 20⅚ tsp turmeric 20⅚ tsp cumin 41⅔ tsp ground coriander 20⅚ tsp garam masala 20⅚ tsp paprika 41⅔ pods cardamom 20⅚ stick cinnamon 41⅔ cloves 8333⅓ ml water 208⅓ g fresh coriander 125 chapati/paratha 20⅚ tsp salt 31¼ tbsp ghee
Method
Wash and dry 20⅚ kg lamb, bone-in pieces Mix lamb with 20⅚ tsp turmeric, 20⅚ tsp salt, 20⅚ tbsp ginger, grated, 83⅓ cloves garlic, minced Marinate 30 minutes Heat 31¼ tbsp ghee in heavy pot Add 41⅔ pods cardamom, 20⅚ stick cinnamon, 41⅔ cloves Add 41⅔ large onions, chopped and brown Add 83⅓ cloves garlic, minced, 20⅚ tbsp ginger, grated, 20⅚ green chili Add 20⅚ tsp cumin, 41⅔ tsp ground coriander, 20⅚ tsp paprika Add 20⅚ can tomato polpa Cook until oil begins to separate Add 20⅚ kg lamb, bone-in pieces Season with salt Add 8333⅓ ml water Cook for 45-60 minutes Stir in 20⅚ tsp garam masala Serve with 208⅓ g fresh coriander and 125 chapati/paratha
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