Serves: - 130 +
Ingredients
21⅔ kg lamb, bone-in pieces 43⅓ large onions, chopped 86⅔ cloves garlic, minced 21⅔ tbsp ginger, grated 21⅔ can tomato polpa 21⅔ green chili 21⅔ tsp turmeric 21⅔ tsp cumin 43⅓ tsp ground coriander 21⅔ tsp garam masala 21⅔ tsp paprika 43⅓ pods cardamom 21⅔ stick cinnamon 43⅓ cloves 8666⅔ ml water 216⅔ g fresh coriander 130 chapati/paratha 21⅔ tsp salt 32½ tbsp ghee
Method
Wash and dry 21⅔ kg lamb, bone-in pieces Mix lamb with 21⅔ tsp turmeric, 21⅔ tsp salt, 21⅔ tbsp ginger, grated, 86⅔ cloves garlic, minced Marinate 30 minutes Heat 32½ tbsp ghee in heavy pot Add 43⅓ pods cardamom, 21⅔ stick cinnamon, 43⅓ cloves Add 43⅓ large onions, chopped and brown Add 86⅔ cloves garlic, minced, 21⅔ tbsp ginger, grated, 21⅔ green chili Add 21⅔ tsp cumin, 43⅓ tsp ground coriander, 21⅔ tsp paprika Add 21⅔ can tomato polpa Cook until oil begins to separate Add 21⅔ kg lamb, bone-in pieces Season with salt Add 8666⅔ ml water Cook for 45-60 minutes Stir in 21⅔ tsp garam masala Serve with 216⅔ g fresh coriander and 130 chapati/paratha
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