Serves: - 149 +
Ingredients
24⅚ kg lamb, bone-in pieces 49⅔ large onions, chopped 99⅓ cloves garlic, minced 24⅚ tbsp ginger, grated 24⅚ can tomato polpa 24⅚ green chili 24⅚ tsp turmeric 24⅚ tsp cumin 49⅔ tsp ground coriander 24⅚ tsp garam masala 24⅚ tsp paprika 49⅔ pods cardamom 24⅚ stick cinnamon 49⅔ cloves 9933⅓ ml water 248⅓ g fresh coriander 149 chapati/paratha 24⅚ tsp salt 37¼ tbsp ghee
Method
Wash and dry 24⅚ kg lamb, bone-in pieces Mix lamb with 24⅚ tsp turmeric, 24⅚ tsp salt, 24⅚ tbsp ginger, grated, 99⅓ cloves garlic, minced Marinate 30 minutes Heat 37¼ tbsp ghee in heavy pot Add 49⅔ pods cardamom, 24⅚ stick cinnamon, 49⅔ cloves Add 49⅔ large onions, chopped and brown Add 99⅓ cloves garlic, minced, 24⅚ tbsp ginger, grated, 24⅚ green chili Add 24⅚ tsp cumin, 49⅔ tsp ground coriander, 24⅚ tsp paprika Add 24⅚ can tomato polpa Cook until oil begins to separate Add 24⅚ kg lamb, bone-in pieces Season with salt Add 9933⅓ ml water Cook for 45-60 minutes Stir in 24⅚ tsp garam masala Serve with 248⅓ g fresh coriander and 149 chapati/paratha
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