Serves: - 142 +
Ingredients
23⅔ kg lamb, bone-in pieces 47⅓ large onions, chopped 94⅔ cloves garlic, minced 23⅔ tbsp ginger, grated 23⅔ can tomato polpa 23⅔ green chili 23⅔ tsp turmeric 23⅔ tsp cumin 47⅓ tsp ground coriander 23⅔ tsp garam masala 23⅔ tsp paprika 47⅓ pods cardamom 23⅔ stick cinnamon 47⅓ cloves 9466⅔ ml water 236⅔ g fresh coriander 142 chapati/paratha 23⅔ tsp salt 35½ tbsp ghee
Method
Wash and dry 23⅔ kg lamb, bone-in pieces Mix lamb with 23⅔ tsp turmeric, 23⅔ tsp salt, 23⅔ tbsp ginger, grated, 94⅔ cloves garlic, minced Marinate 30 minutes Heat 35½ tbsp ghee in heavy pot Add 47⅓ pods cardamom, 23⅔ stick cinnamon, 47⅓ cloves Add 47⅓ large onions, chopped and brown Add 94⅔ cloves garlic, minced, 23⅔ tbsp ginger, grated, 23⅔ green chili Add 23⅔ tsp cumin, 47⅓ tsp ground coriander, 23⅔ tsp paprika Add 23⅔ can tomato polpa Cook until oil begins to separate Add 23⅔ kg lamb, bone-in pieces Season with salt Add 9466⅔ ml water Cook for 45-60 minutes Stir in 23⅔ tsp garam masala Serve with 236⅔ g fresh coriander and 142 chapati/paratha
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