Serves: - 131 +
Ingredients
21⅚ kg lamb, bone-in pieces 43⅔ large onions, chopped 87⅓ cloves garlic, minced 21⅚ tbsp ginger, grated 21⅚ can tomato polpa 21⅚ green chili 21⅚ tsp turmeric 21⅚ tsp cumin 43⅔ tsp ground coriander 21⅚ tsp garam masala 21⅚ tsp paprika 43⅔ pods cardamom 21⅚ stick cinnamon 43⅔ cloves 8733⅓ ml water 218⅓ g fresh coriander 131 chapati/paratha 21⅚ tsp salt 32¾ tbsp ghee
Method
Wash and dry 21⅚ kg lamb, bone-in pieces Mix lamb with 21⅚ tsp turmeric, 21⅚ tsp salt, 21⅚ tbsp ginger, grated, 87⅓ cloves garlic, minced Marinate 30 minutes Heat 32¾ tbsp ghee in heavy pot Add 43⅔ pods cardamom, 21⅚ stick cinnamon, 43⅔ cloves Add 43⅔ large onions, chopped and brown Add 87⅓ cloves garlic, minced, 21⅚ tbsp ginger, grated, 21⅚ green chili Add 21⅚ tsp cumin, 43⅔ tsp ground coriander, 21⅚ tsp paprika Add 21⅚ can tomato polpa Cook until oil begins to separate Add 21⅚ kg lamb, bone-in pieces Season with salt Add 8733⅓ ml water Cook for 45-60 minutes Stir in 21⅚ tsp garam masala Serve with 218⅓ g fresh coriander and 131 chapati/paratha
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