Serves: - 146 +
Ingredients
24⅓ kg lamb, bone-in pieces 48⅔ large onions, chopped 97⅓ cloves garlic, minced 24⅓ tbsp ginger, grated 24⅓ can tomato polpa 24⅓ green chili 24⅓ tsp turmeric 24⅓ tsp cumin 48⅔ tsp ground coriander 24⅓ tsp garam masala 24⅓ tsp paprika 48⅔ pods cardamom 24⅓ stick cinnamon 48⅔ cloves 9733⅓ ml water 243⅓ g fresh coriander 146 chapati/paratha 24⅓ tsp salt 36½ tbsp ghee
Method
Wash and dry 24⅓ kg lamb, bone-in pieces Mix lamb with 24⅓ tsp turmeric, 24⅓ tsp salt, 24⅓ tbsp ginger, grated, 97⅓ cloves garlic, minced Marinate 30 minutes Heat 36½ tbsp ghee in heavy pot Add 48⅔ pods cardamom, 24⅓ stick cinnamon, 48⅔ cloves Add 48⅔ large onions, chopped and brown Add 97⅓ cloves garlic, minced, 24⅓ tbsp ginger, grated, 24⅓ green chili Add 24⅓ tsp cumin, 48⅔ tsp ground coriander, 24⅓ tsp paprika Add 24⅓ can tomato polpa Cook until oil begins to separate Add 24⅓ kg lamb, bone-in pieces Season with salt Add 9733⅓ ml water Cook for 45-60 minutes Stir in 24⅓ tsp garam masala Serve with 243⅓ g fresh coriander and 146 chapati/paratha
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