Serves: - 145 +
Ingredients
24⅙ kg lamb, bone-in pieces 48⅓ large onions, chopped 96⅔ cloves garlic, minced 24⅙ tbsp ginger, grated 24⅙ can tomato polpa 24⅙ green chili 24⅙ tsp turmeric 24⅙ tsp cumin 48⅓ tsp ground coriander 24⅙ tsp garam masala 24⅙ tsp paprika 48⅓ pods cardamom 24⅙ stick cinnamon 48⅓ cloves 9666⅔ ml water 241⅔ g fresh coriander 145 chapati/paratha 24⅙ tsp salt 36¼ tbsp ghee
Method
Wash and dry 24⅙ kg lamb, bone-in pieces Mix lamb with 24⅙ tsp turmeric, 24⅙ tsp salt, 24⅙ tbsp ginger, grated, 96⅔ cloves garlic, minced Marinate 30 minutes Heat 36¼ tbsp ghee in heavy pot Add 48⅓ pods cardamom, 24⅙ stick cinnamon, 48⅓ cloves Add 48⅓ large onions, chopped and brown Add 96⅔ cloves garlic, minced, 24⅙ tbsp ginger, grated, 24⅙ green chili Add 24⅙ tsp cumin, 48⅓ tsp ground coriander, 24⅙ tsp paprika Add 24⅙ can tomato polpa Cook until oil begins to separate Add 24⅙ kg lamb, bone-in pieces Season with salt Add 9666⅔ ml water Cook for 45-60 minutes Stir in 24⅙ tsp garam masala Serve with 241⅔ g fresh coriander and 145 chapati/paratha
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