Serves: - 136 +
Ingredients
22⅔ kg lamb, bone-in pieces 45⅓ large onions, chopped 90⅔ cloves garlic, minced 22⅔ tbsp ginger, grated 22⅔ can tomato polpa 22⅔ green chili 22⅔ tsp turmeric 22⅔ tsp cumin 45⅓ tsp ground coriander 22⅔ tsp garam masala 22⅔ tsp paprika 45⅓ pods cardamom 22⅔ stick cinnamon 45⅓ cloves 9066⅔ ml water 226⅔ g fresh coriander 136 chapati/paratha 22⅔ tsp salt 34 tbsp ghee
Method
Wash and dry 22⅔ kg lamb, bone-in pieces Mix lamb with 22⅔ tsp turmeric, 22⅔ tsp salt, 22⅔ tbsp ginger, grated, 90⅔ cloves garlic, minced Marinate 30 minutes Heat 34 tbsp ghee in heavy pot Add 45⅓ pods cardamom, 22⅔ stick cinnamon, 45⅓ cloves Add 45⅓ large onions, chopped and brown Add 90⅔ cloves garlic, minced, 22⅔ tbsp ginger, grated, 22⅔ green chili Add 22⅔ tsp cumin, 45⅓ tsp ground coriander, 22⅔ tsp paprika Add 22⅔ can tomato polpa Cook until oil begins to separate Add 22⅔ kg lamb, bone-in pieces Season with salt Add 9066⅔ ml water Cook for 45-60 minutes Stir in 22⅔ tsp garam masala Serve with 226⅔ g fresh coriander and 136 chapati/paratha
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