Serves: - 134 +
Ingredients
22⅓ kg lamb, bone-in pieces 44⅔ large onions, chopped 89⅓ cloves garlic, minced 22⅓ tbsp ginger, grated 22⅓ can tomato polpa 22⅓ green chili 22⅓ tsp turmeric 22⅓ tsp cumin 44⅔ tsp ground coriander 22⅓ tsp garam masala 22⅓ tsp paprika 44⅔ pods cardamom 22⅓ stick cinnamon 44⅔ cloves 8933⅓ ml water 223⅓ g fresh coriander 134 chapati/paratha 22⅓ tsp salt 33½ tbsp ghee
Method
Wash and dry 22⅓ kg lamb, bone-in pieces Mix lamb with 22⅓ tsp turmeric, 22⅓ tsp salt, 22⅓ tbsp ginger, grated, 89⅓ cloves garlic, minced Marinate 30 minutes Heat 33½ tbsp ghee in heavy pot Add 44⅔ pods cardamom, 22⅓ stick cinnamon, 44⅔ cloves Add 44⅔ large onions, chopped and brown Add 89⅓ cloves garlic, minced, 22⅓ tbsp ginger, grated, 22⅓ green chili Add 22⅓ tsp cumin, 44⅔ tsp ground coriander, 22⅓ tsp paprika Add 22⅓ can tomato polpa Cook until oil begins to separate Add 22⅓ kg lamb, bone-in pieces Season with salt Add 8933⅓ ml water Cook for 45-60 minutes Stir in 22⅓ tsp garam masala Serve with 223⅓ g fresh coriander and 134 chapati/paratha
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