Serves: - 148 +
Ingredients
24⅔ kg lamb, bone-in pieces 49⅓ large onions, chopped 98⅔ cloves garlic, minced 24⅔ tbsp ginger, grated 24⅔ can tomato polpa 24⅔ green chili 24⅔ tsp turmeric 24⅔ tsp cumin 49⅓ tsp ground coriander 24⅔ tsp garam masala 24⅔ tsp paprika 49⅓ pods cardamom 24⅔ stick cinnamon 49⅓ cloves 9866⅔ ml water 246⅔ g fresh coriander 148 chapati/paratha 24⅔ tsp salt 37 tbsp ghee
Method
Wash and dry 24⅔ kg lamb, bone-in pieces Mix lamb with 24⅔ tsp turmeric, 24⅔ tsp salt, 24⅔ tbsp ginger, grated, 98⅔ cloves garlic, minced Marinate 30 minutes Heat 37 tbsp ghee in heavy pot Add 49⅓ pods cardamom, 24⅔ stick cinnamon, 49⅓ cloves Add 49⅓ large onions, chopped and brown Add 98⅔ cloves garlic, minced, 24⅔ tbsp ginger, grated, 24⅔ green chili Add 24⅔ tsp cumin, 49⅓ tsp ground coriander, 24⅔ tsp paprika Add 24⅔ can tomato polpa Cook until oil begins to separate Add 24⅔ kg lamb, bone-in pieces Season with salt Add 9866⅔ ml water Cook for 45-60 minutes Stir in 24⅔ tsp garam masala Serve with 246⅔ g fresh coriander and 148 chapati/paratha
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